Answer:
find heat released by the burn:
(2 g) (19.4 kJ/g) = 38.8 kJ released
find heat gained by the water:
dH = m C dT
dH = (2250 g) (4.184 J/g-C) (+ 3.17 C)
dH = 29,842 Joules
aka
dH water = + 29.8 kJ
find the missing heat given to the calorimeter
(38.8 kJ released) - (29.8 kJ given to water) = 9.0 kJ given to calorimeter
What is the heat capacity of the empty bomb calorimeter
(9.0 kJ given to calorimeter) / (3.17 C rise in temp) = 2.84 kJ / C
Answer : The correct options are, (a) and (d)
Explanation :
The given reversible reaction is:
Equilibrium constant : It is defined as the equilibrium constant. It is defined as the ratio of concentration of products to the concentration of reactants.
The equilibrium constant expression for the given reaction will be:
As per question, when the value of equilibrium constant is greater than 1 then concentration of B is greater than concentration of A at equilibrium.
In the given options, option (a) and option (d) K values would indicate that there is more B than A at equilibrium because value of equilibrium constant is greater than 1.
Hence, the correct options are, (a) and (d)
Answer:
See Explanation
Explanation:
From Gay-Lussac's law of combining volumes;
Equation of the reaction; 2H2(g) + O2(g) -------> 2H2O(g)
Ratio of volumes; 2 : 1 : 2
Initial volumes; 500cm^3 500cm^3 0 cm^3
Reacting volumes; 500cm^3 250cm^3 500cm^3
Final Volumes; 0 cm^3 250 cm^3 500 cm^3
We can easily see from the table that the limiting reactant is oxygen.
Hence, the mass of water formed is obtained from;
1 mole of gaseous water occupies 22400 cm^3
x moles of water occupies 500cm^3
x = 500cm^3 * 1 mole/22400 cm^3
x = 0.022 moles of water
Mass of water = 0.022 moles of water * 18 g/mol
Mass of water = 0.396 g
The answer is to this question is A
1. Mixing of condiments, water and other ingredients to cook something delicious. In this case, the proportions of those components matter in creating the food.2. Selling things based on precursors and determining the limiting reactant so as to maximize profit. 3. Buying stuffs and analyzing their ingredient content.