Help me pls I will mark you as brain

In the oxidation reduction reaction 2FeCl2 + Cl2 = 2FeCl3 what substance is reduced? What substance is oxidized?

marishachu [46]

Answer:

Iron is oxidized while chlorine is reduced.

Explanation:

The oxidation reduction reactions are called redox reaction. These reactions are take place by gaining or losing the electrons and oxidation state of elements are changed.

Oxidation:

Oxidation involve the removal of electrons and oxidation state of atom of an element is increased.

Reduction:

Reduction involve the gain of electron and oxidation number is decreased.

Consider the following reaction:

2FeCl₂ + Cl₂ → 2FeCl₃

in this reaction the oxidation state of iron is increased from +2 to +3. That's why iron get oxidized and it is reducing agent because it reduced the chlorine. The chlorine is reduced from -2 to -3 and it is oxidizing agent because it oxidized the iron.

2Fe⁺²Cl₂⁻²

2Fe⁺³Cl₃⁻³

The iron atom gives it three electrons to three atoms of chlorine and gain positive charge while chlorine atom accept the electron and form anion.

4 0

3 years ago

In a molecule of methane, carbon (having four valence electrons) binds to four hydrogen atoms. How many lone pairs of electrons

antiseptic1488 [7]

None. To bind with an hydrogem atom, the carbon needs to ''share'' one of it's valence electron's with the hydrogen's valence electron. Therefore, forming 4 bounds means the carbon atom will share it's 4 valence electrons and there will be no lone electrons.

7 0

3 years ago

When two monosaccharides condense to form a disaccharide, what is the other product of the reaction? enter the molecular formula

koban [17]

When two monosaccharides combine to make a disaccharide, water is the byproduct.

<h3>What are monosaccharides ?</h3>

The most fundamental building blocks from which all carbohydrates are constructed are monosaccharides, commonly known as simple sugars. They are the most basic types of sugar. They are typically crystalline solids, colorless, and soluble in water.

These three monosaccharides—glucose, fructose, and galactose—are crucial for nutrition. Six carbon atoms, twelve hydrogen atoms, and six oxygen atoms make up each single sugar molecule.

To learn more about monosaccharides from the given link:

brainly.com/question/13416862

#SPJ4

4 0

1 year ago

Pls help :)

prisoha [69]

Answer:

0.484 mole

Explanation:

1 mole of glucose reacts with 6 moles of O2, producing :

6 moles of CO2

6 moles of H2O

678 kcal

Using rule of three you have:

1 mole of glucose -> 678 kcal

x mole of glucose -> 328 kcal

x = 328/678 * 1 =0.484 mole

6 0

4 years ago

Which of the statements are true? Triacylglycerols (triglycerides) are carboxylic acids. Fats that contain more unsaturated fatt

astraxan [27]

<h2>The correct answer is given below:</h2>

Explanation:

Fats or lipid can be defined as high energy containing organic macro-molecules.
The basic molecule which makes up fat or lipid is Triacylglycerol.
A Triacylglcerol molecule is made up of one molecule of glycerol attached to three fatty acids molecules.
Here, the carboxylic acid groups of three fatty acid molecules are attached with the help of ester bonds to the three hydroxyl groups of one glycerol molecule.
Fatty acids are of two types, Saturated and Unsaturated.
Saturated fatty acid molecules can be defined as those in which the carbon atoms forming the hydrocarbon chain of the fatty acid molecule are linked to each other by single covalent bonds. The structure of saturated fatty acid molecule is linear or straight.
Unsaturated fatty acid molecules can be defined as those in which there are presence of one or multiple double covalent bonds in between the carbon atoms forming the hydrocarbon chain of the fatty acid molecule.
These double bonds in unsaturated fatty acid molecules form kinks or bend in the structure of the fatty acid .
In lipid or fat, the fatty acid molecules associate with each other by hydrophobic or Van der Waals forces of interactions.
In saturated fat, due to the linear structure of the fatty acids, the fatty acid molecules associate close to each other thereby forming a compact fat molecule with high melting point. This causes them become solidified at room temperature.
In unsaturated fat, the presence of kinks or bends in the fatty acid molecules results in the generation of fat molecules whose structure is not compact due to the presence of spaces in between the fatty acid molecules. These fats have a lower melting point which causes them to be liquid at room temperature.
The first statement is FALSE as triacylglycerols are formed by the esterification of three molecules of fatty acids with one molecule of glycerol.
The second statement is TRUE as unsaturated fatty acids have lower melting point than saturated fatty acids.
The third statement is FALSE as saturated fats have higher melting point than unsaturated fats.
The fourth statement is TRUE as triacylglycerols are formed by the esterification of three molecules of fatty acids with one molecule of glycerol.
The fifth statement is TRUE as unsaturated fats have lower melting point and so they are liquid at room temperature.

7 0

4 years ago