Answer is: chemical.
Making a pancake from batter is chemical change (chemical reaction), because new substances are formed, the atoms are rearranged and the reaction is followed by an energy change.
Batter is thin dough that is poured into a pan to make pancakes.
In physical change, the same substance is present before and after the psysical change, just with different form or state of matter.
Answer: This comes to bear because of what is known as resonance effect Or mesomeric effect In chemistry.
Explanation:
The concept of resonance effect reveals about the polarity induced in a molecule by the reaction between a lone pair of electron and a pi bond. It also occurs by the interaction of 2 pi bonds in the adjacent atoms.
Answer:
0.036 M of 
Explanation:
It is an example of acid-base neutralization reaction.
KOH + ----> 
+ 
Base Acid Salt
When two component react then the number of moles of both the component should be same, therefore the number of moles and acids and bases should be the same in the following .
Molarity= 
No.of moles= Molarity × Volume of the Particular Solution
Therefore,
------------------------------(1)
where
= Molarity of Acid
= Volume of Acid
= Molarity of Base
= Volume of Base
=0.3330 M
=10.62 mL
=98.2 mL
=??(in M)
Plugging in Equation 1,
0.3330 × 10.62 = × 98.2
=
=0.036 M
Answer:
ΔH is negative and ΔS is negative.
Explanation:
Endothermic reaction -
The type of reaction in which energy is absorbed in the form of heat is known as endothermic reaction .
The reaction mixture usually get cooled after the reaction .( temperature decreases ) .
The sign of ΔH of an Endothermic reaction is positive .
<u>For the of process of freezing the liquid ethanol , energy in the form of heat is released and hence , exothermic reaction ΔH is negative .</u>
<u>In the process of freezing , liquid is converted to solid , i.e. , the randomness reduces , and hence , entropy also decreases , hence , ΔS is negative .</u>
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
