Given the balanced equation:
( Reaction type : double replacement)
CaF2 + H2SO4 → CaSO4 + 2HFI
We can determine the number of grams prepared from the quantity of 75.0 H2SO4, and 63.0g of CaF2 by converting these grams to moles per substance.
This can be done by evaluating the atomic mass of each element of the substance, and totaling it to find the molecular mass.
For H2SO4 or hydrogen sulfate it's molecular mass is the sum of the quantity of atomic mass per element. H×2 + S×1 + O×4 = ≈1.01×2 + ≈32.06×1 + ≈16×4 = 2.02 + 32.06 + 64 = 98.08 u (Dalton's or Da) or g / mol.
For CaF2 or calcium fluoride, it's molecular mass adds 1 atomic mass of calcium and 2 atomic masses of fluoride due to the number of atoms.
Ca×1 + F×2 = ≈40.07×1 + ≈19×2 = 40.08 + 38 = 78.07 u (Da or Dalton's) or g / mol.
Answer: Product
Explanation:
A Chemical reaction shows how substances, written in symbols known as reactants, are converted to different substances called products. An arrow from the left hand side (reactants) points to right hand side ( products )shows the direction of flow of reaction.
In the equation. C + O2 --------> CO2
reactant------> product
CO2 is the product
Answer:
order = SrS > SrCl2 > RbCl > CsBr
Explanation:
Comparison of the melting points of compounds is basically dependent on the charge on their cation and anion, the more the charges on the cation and anion, the stronger and greater the force of attraction and as such the melting point will be relatively higher as well.
The ionic radii is also another factor to be considered, the more the distance between ions, the lesser the bond strength and the lesser the melting point.
from the options, in terms of ionic radii SrS > SrCl2 and RbCl > CsBr
also both SrS and SrCl2 have more charges on their ions compared to RbCl and CsBr and as such the arrangement of the highest melting point will be in the order SrS > SrCl2 > RbCl > CsBr.
Answer:
independent variable - the thing you change
dependent variable - the thing you measure
control variables - the things you keep the same
