Answer:
a) ΔGrxn = 6.7 kJ/mol
b) K = 0.066
c) PO2 = 0.16 atm
Explanation:
a) The reaction is:
M₂O₃ = 2M + 3/2O₂
The expression for Gibbs energy is:
ΔGrxn = ∑Gproducts - ∑Greactants
Where
M₂O₃ = -6.7 kJ/mol
M = 0
O₂ = 0
b) To calculate the constant we have the following expression:
Where
ΔGrxn = 6.7 kJ/mol = 6700 J/mol
T = 298 K
R = 8.314 J/mol K
c) The equilibrium pressure of O₂ over M is:
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Answer:
bdndbdjdbdjdbdjdbsidbdidbsjsbsisbsidbd
Answer:
a compound,typically a crystalline one,in which water molecules are chemically bound to another compound or an element
Answer:
Oh come on. Look at all - then look at A.
Explanation:
