Answer:
zinc reacts with 2 moles of hydrochloric acid to produce two moles of zinc(ii) chloride and hydrogen gas
Explanation:
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Boyle's law gives the relationship between pressure and volume of gas. It states that for a fixed amount of gas at constant temperature, pressure is inversely proportional to volume of gas.
PV = k
where P - pressure, V - volume and k - constant
P1V1 = P2V2
where parameters for the first instance are on the left side and parameters for the second instance are on the right side of the equation.
substituting the values in the equation
0.947 atm x 150.0 mL = 0.987 atm x V
V = 144 mL
therefore new volume is 144 mL
Answer:
5 Different Types of Corrosion Prevention Methods
Barrier Coatings. One of the easiest and cheapest ways to prevent corrosion is to use barrier coatings like paint, plastic, or powder. ...
Hot-Dip Galvanization. ...
Alloyed Steel (Stainless) ...
Cathodic Protection. ...
EonCoat.
Answer:
closer to F because fluorine has a higher electronegativity than carbon
Explanation:
Electronegativity refers to the ability of an atom in a bonding situation to draw the shared electrons of the bond closer to itself.
Electronegativity increases across the period and decreases down the group. A highly electronegative atom draws the shared electron pair of a bond towards itself.
When two atoms are bonded together, the electron pair is always drawn closer to the atom that has a higher electronegativity.
Hence, the electron pair in a C-F bond could be considered closer to F because fluorine has a higher electronegativity than carbon.
Answer:
The correct answer is A: Hypertonic solution
Explanation:
Syrup is a solution with a <u>high concentration of sugar</u>. When you put the fruit in this solution, the syrup concentration is higher than the sugar concentration inside the fruit, this is called an <u>hypertonic solution</u>. Consequently, there is a gradient of concentration between the interior of fruit cells and the exterior. The water will go out from the cells towards the exterior, in favor of the concentration gradient. In this way, you are removing water from inside the fruit (drying).
