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3 years ago

Why does a plant have a cell wall and a cell membrane?ASAP Pls have to turn it in at 11:00pm

Chemistry

1 answer:

Aleonysh [2.5K]3 years ago

4 0

Answer:

The cell wall surrounds the plasma membrane and provides the cell tensile strength and protection. ... The cell wall surrounds the plasma membrane of plant cells and provides tensile strength and protection against mechanical and osmotic stress.

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Using your own words define a scientific law

OleMash [197]

A scientific law is a statement that is universally accepted and answers the "how?" question.

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3 years ago

If 2.68 g of benzaldehyde are involved with the mixed aldol condensation reaction, how many moles of benzaldehyde are present? R

Zielflug [23.3K]

Answer:

The number of moles of benzaldehyde = 0.0253 moles

Explanation:

The molecular formula of benzaldehyde is C₇H₆O

Its molecular mass is calculated from the atomic masses of the constituent atoms.

C = 12.0 g: H = 1.0 g; O = 16.0 g

Molecular mass = ( 12 * 7) + (1 * 6) + (16 * 1) = 106.0 g/mol

Number of moles of substance = mass of substance/ molar mass of the substance

mass of benzaldehyde = 2.68; molar mass = 106.0 g/mol

Number of moles of benzaldehyde = 2.68 g/ 106 g/mol = 0.0253 moles

Therefore, the number of moles of benzaldehyde = 0.0253 moles

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2 years ago

If I give my teacher chocolate, then she will give me less homework because she will be happier

Softa [21]

Good idea!maybe I should try that

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3 years ago

Wsphorus-SL 3. In the isotope B-11, what does the 11 represent?

gregori [183]

Answer:

Here boron-11 means the name of the element is boron and the mass number is 11

Explanation:

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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.

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3 years ago

Why does a plant have a cell wall and a cell membrane?ASAP Pls have to turn it in at 11:00pm​

Why does a plant have a cell wall and a cell membrane?ASAP Pls have to turn it in at 11:00pm