Part (a) :
H₂(g) + I₂(s) → 2 HI(g)
From given table:
G HI = + 1.3 kJ/mol
G H₂ = 0
G I₂ = 0
ΔG = G(products) - G(reactants) = 2 (1.3) = 2.6 kJ/mol
Part (b):
MnO₂(s) + 2 CO(g) → Mn(s) + 2 CO₂(g)
G MnO₂ = - 465.2
G CO = -137.16
G CO₂ = - 394.39
G Mn = 0
ΔG = G(products) - G(reactants) = (1(0) + 2*-394.39) - (-465.2 + 2*-137.16) = - 49.3 kJ/mol
Part (c):
NH₄Cl(s) → NH₃(g) + HCl(g)
ΔG = ΔH - T ΔS
ΔG = (H(products) - H(reactants)) - 298 * (S(products) - S(reactants))
= (-92.31 - 45.94) - (-314.4) - (298 k) * (192.3 + 186.8 - 94.6) J/K
= 176.15 kJ - 84.78 kJ = 91.38 kJ
Answer:
0.719 moles of NH₃
Explanation:
Molar mass of ammonia 17 g/mol
Mass of amonia = 12.23 g
Mass / Molar mass = Moles
12.23 g / 17 g/mol = 0.719 moles
Answer:
The volume would be 44.8 L
Explanation:
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Answer:
The equilibrium temperature of the coffee is 72.4 °C
Explanation:
Step 1: Data given
Mass of cream = 15.0 grams
Temperature of the cream = 10.0°C
Mass of the coffee = 150.0 grams
Temperature of the coffee = 78.6 °C
C = respective specific heat of the substances( same as water) = 4.184 J/g°C
Step 2: Calculate the equilibrium temperature
m(cream)*C*(T2-T1) = -m(coffee)*c*(T2-T1)
15.0 g* 4.184 J/g°C *(T2 - 10.0°C) = -150.0g *4.184 J/g°C*(T2-78.6°C)
62.76T2 - 627.6 = -627.6T2 + 49329.36
690.36T2 = 49956.96
T2 = 72.4 °C
The equilibrium temperature of the coffee is 72.4 °C
<span>A fizz saver forms an airtight seal around the now-upsidedown soda bottle, and the pressure exerted by the drink and the atmospere outside pushes out the drink through the slightly-elevated spout. The CO2 gas does not fizz out because it stays at the bottom of the upside-down bottle. Thus the CO2 gas is trapped and the drink is carbonated at a longer time.</span>