What is the name of the energy needed to change the structure of matter

Chemistry

1 answer:

anyanavicka [17]2 years ago

4 0

Answer:

Heat fusion

Explanation:

The energy required to change a solid to a liquid is called the heat of fusion.

You might be interested in

Based on your observations, which equation best models the reaction of vinegar (C2H4O2) and baking soda (NaHCO3)? Explain.

tensa zangetsu [6.8K]

Answer: im in 8th they got me doin this

Explanation: i need help quick

8 0

3 years ago

What is oxidation state?

solniwko [45]

Answer:

a number assigned to an element in chemical combination which represents the number of electrons lost (or gained, if the number is negative), by an atom of that element in the compound

Explanation:

sodium, magnesium, iron is zero.

4 0

2 years ago

Read 2 more answers

What mass (g) of barium iodide is contained in 188 ml of a barium iodide solution that has an iodide ion concentration of 0.532m

Katarina [22]

Answer:

What mass (g) of barium iodide is contained in 188 mL of a barium iodide solution that has an iodide ion concentration of 0.532 M?

A) 19.6

B) 39.1

C) 19,600

D) 39,100

E) 276

The correct answer to the question is

B) 39.1 grams

Explanation:

To solve the question

The molarity ratio is given by

188 ml of 0.532 M solution of iodide.

Therefore we have number of moles = 0.188 × 0.532 M = 0.100016 Moles

To find the mass, we note that the Number of moles = $\frac{Mass}{Molar Mass}$ from which we have

Mass = Number of moles × molar mass

Where the molar mass of Barium Iodide = 391.136 g/mol

= 0.100016 moles ×391.136 g/mol = 39.12 g

8 0

2 years ago

Use you observation to determine which polymorph is in the customer’s returned chocolate sample.

Assoli18 [71]

Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.

When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.

hope it's help you......!!!!!!! 