I. The solubility of NaCl at 25 degrees C would be between the solubilities at 20 and 30 degrees C. A reasonable answer would be 36 grams/100 g water
ii. From the table, it’s clear that the salts are more soluble at higher temperatures, indicating that an increase in temperature increases solubility.
iii. At 50 degrees C, a saturated ammonium chloride solution will have 50.6 grams of salt per 100 g water. At 20 degrees C, the solution can hold only 37.3 grams of salt per 100 g water. Thus, 13.3 grams of salt will precipitate per 100 grams of water.
Charles Law is the law that states pressure and temperature are directly proportional at constant volume and miles
Given concentration of NaCl=15%
Means ,
In every 100g of Solution 15g of NaCl is present .
Now
So ,
<u>37.5g of NaCl present in 250g of solution.</u>
Bread dough rises due to the formation of gas.
<u>Explanation:</u>
- If we observe the outer part of the bread, which contains tiny hole like structure, due to the gas formation inside the bread dough.
- In the bread dough rising process, the industries are using the yeast, which makes the gas that separates the protein particles in the bread move apart and makes the dough of the bread rise.
- In this reaction, the yeast utilizing the carbohydrate to make a gas namely carbon-di-oxide gas which makes the dough to rise
