Answer:
The answer is most likely compound a
Explanation:
Covalent compounds have low melting and boiling points and conduct electricity poorly
Answer:
2.79 °C/m
Explanation:
When a nonvolatile solute is dissolved in a pure solvent, the boiling point of the solvent increases. This property is called ebullioscopy. The temperature change (ΔT) can be calculated by:
ΔT = Kb*W*i
Where Kb is the ebullioscopy constant for the solvent, W is the molality and i is the van't Hoff factor.
W = m1/(M1*m2)
Where m1 is the mass of the solute (in g), M1 is the molar mass of the solute, and m2 is the mass of the solvent (in kg).
The van't Hoff factor represents the dissociation of the elements. For an organic molecule, we can approximate i = 1. Thus:
m1 = 2.00 g
M1 = 147 g/mol
m2 = 0.0225 kg
W = 2/(147*0.0225)
W = 0.6047 mol/kg
(82.39 - 80.70) = Kb*0.6047*1
0.6047Kb = 1.69
Kb = 2.79 °C/m
1 light changes speed as we approach source. 2 in a vacuum 3. In a vacuum
Answer:
- <u>Agents that can homogenize immiscible solutions are</u> milk , lotion , glue , paint ,alcohol etc.
- The primary difference between fats and oils is that, whereas oils are generally derived from plants, fats are usually derived from animals.
- Eating too much of the wrong kinds of fats will increase unhealthy LDL cholesterol of decrease healthy HDL cholesterol, such as saturated and trans fats.
- Your risk of high blood pressure, arterial hardening (atherosclerosis), heart attack and stroke may be enhanced by the imbalance of fats and oils.
- <u>Among the doctor and the patient , the patient's health is deteriorating. </u>
<u>To minimize the intake of fats and oils by suggesting them simple ways-</u>
- Eat more vegetables and fruits.
- Stop cream and cheese sauces, or use low-fat milk and cheese to make meals.
- Instead of butter or margarine, try cooking with herbs , spices, lemon juice, etc.
- Try cooking with herbs, spices, lemon juice, etc., instead of butter or margarine.
- Beware of confectionary foods, such as chocolate or pastry dishes and crisps. These are very high in fat instead consider swapping for a more balanced snack or restricting portion sizes.
<u>Explanation:</u> <u>FATS -</u>: Fats are usually derived from animals. Fats contain a larger proportion of fatty acids that are saturated. Fats at room temperature are solid.
<u> OILS -</u> Oils at room temperature are liquid. From plants, oils are extracted. A greater proportion of unsaturated fatty acids are found in oils.
