Answer:
To the right
Explanation:
CH₃OH(g) + heat <=> CO(g) + 2H₂(g)
According to Le Chatelier's principle, a decrease in pressure will shift the equilibrium position to the side where there is a higher volume.
From the balanced equation above,
Volume of reactant = 1
Volume of product = 1 + 2 = 3
From the above, we can see that the volume of the gasous product is higher than the volume of the gasous reactant.
Therefore, a decrease in the pressure of the system will shift the equilibrium position to the right.
Answer:
C
Explanation
I would guess water vapor because it cant really change form from there unless you split it
Answer:
Explanation:
From the given information, since the molecular mass of the ion M+ is not given;
Let's assume M+ = 58.0423
So, by applying the 13th rule;
we will need to divide the mass by 13, after dividing it;
The quotient n = no. of carbon; &
The addition of the quotient (n) with the remainder r = no. of hydrogen.
So;
So;
From the given information; we have oxygen present, so since the mass of oxygen = 16, we put oxygen in the molecular formula by removing 
. Also, since the mass is an even number then Nitrogen is 0.
So, we have:
Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
