Answer : Hydrogen-bonding, Dipole-dipole attraction and London-dispersion force.
Explanation :
The given molecule is, 
Three types of inter-molecular forces are present in this molecule which are Hydrogen-bonding, Dipole-dipole attraction and London-dispersion force.
- Hydrogen-bonding : when the partial positive end of hydrogen is bonded with the partial negative end of another molecule like, oxygen, nitrogen, etc.
- Dipole-dipole attraction : When the partial positively charged part of the molecule is interact with the partial negatively charged part of the molecule. For example : In case of HCl.
- London-dispersion force : This force is present in all type of molecule whether it is a polar or non-polar, ionic or covalent. For example : In case of Br-Br , F-F, etc
Hydrogen-bonding is present between the oxygen and hydrogen molecule.
Dipole-dipole forces is present between the carbon and oxygen molecule.
London-dispersion forces is present between the carbon and carbon molecule.
Answer:
The oxidation number of C (carbon) is +4
Explanation:
Answer:
The likely causes inferred about the differences in times observed are;
1) Slight increase of the vapor pressure of the air immediately above the water surface due to the presence of a lid
2) Variation of heat input due to wind draft that alters the focus of the flame
3) The introduction of impurities into the water from the water source or through the sourcing mediums or containers or during handling of the water
Explanation:
The factors that affect the boiling point of water includes;
1) The amount of heat supplied, to the water
2) Vapor pressure above the water surface
3) Presence of impurities in the water
Therefore, the most likely causes for the difference in the times observed for the water to boil in the order of increasing probability of cause and effect are therefore;
1) Slight increase of the vapor pressure of the air immediately above the water surface due to the presence of a lid
2) Variation of heat input due to wind draft that alters the focus of the flame
3) The introduction of impurities into the water from the water source or through the sourcing mediums or containers or during handling of the water.
Rough, tan, grainy, and scratchy are some