A 2% saltwater is a dilute solution in which the solvent is water and the solute is salt. The solvent is the component of the solution which comprise a large percentage while the solute comprise the smaller part. When alcohol is added, the solute still is salt and the solvent is the mixture of water and alcohol.
Answer:
a. H + d. Na
Explanation:
This is Mixture of H and Na. Because of H and in the emission and Absorption spectrum of H Total 5 lines [Red, Green, Blue and Purple (2)) are present and in the spectrum of Na Two yellow lines are present. In the mixture all this lines are are also 5 + Present. Total lines are 5+2= 7 (H+ Na)
Therefore, the answer is a. H + d. Na
Answer:
c. 7.14
Explanation:
The buffer solution is formed by a weak acid ( hypochlorous acid, HClO) and its conjugate base (hypochlorite ClO⁻, coming from sodium hypochlorite NaClO). We can calculate the pH using the Henderson-Hasselbach equation.
pH = pKa + log [base]/[acid]
pH = -log 3.8 × 10⁻⁸ + log 0.111/0.211
pH = 7.14
Answer:
Solar energy absorbed at Earth’s surface is radiated back into the atmosphere as heat. As the heat makes its way through the atmosphere and back out to space, greenhouse gases absorb much of it. Why do greenhouse gases absorb heat? Greenhouse gases are more complex than other gas molecules in the atmosphere, with a structure that can absorb heat. They radiate the heat back to the Earth's surface, to another greenhouse gas molecule, or out to space.
There are several different types of greenhouse gases. The major ones are carbon dioxide, water vapor, methane, and nitrous oxide. These gas molecules all are made of three or more atoms. The atoms are held together loosely enough that they vibrate when they absorb heat. Eventually, the vibrating molecules release the radiation, which will likely be absorbed by another greenhouse gas molecule. This process keeps heat near the Earth’s surface. Most of the gas in the atmosphere is nitrogen and oxygen, which cannot absorb heat and contribute to the greenhouse effect.
Explanation:
Freeze drying<span> (or lyophilization) removes water from the ice cream by lowering the </span>air pressure<span> to a point where ice sublimates from a </span>solid<span> to a </span>gas<span>. The ice cream is placed in a </span>vacuum chamber<span> and frozen until the water </span>crystallizes<span>. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, </span>sublimating<span> the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice. </span>
