The structure of tofacitinib with explicit carbon and hydrogen is the first attached picture.
The number of carbon atoms in tofacitinib are 16.
The molecular formula of tofacitinib is 
.
The structure of tofacitinib with all the filled hydrogen atoms is the second attached picture.
Answer:
Curbing global carbon dioxide emissions has been a challenge, primarily because they are being driven higher by countries with low per capita emissions.
Explanation:
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This family (ethane, propane, butane, etc) of materials is likely to have following set of properties.
- The alkanes are non- polar solvents.
- The alkanes are immiscible in water but freely miscible in other non-polar solvent .
- The alkanes are consisting of weak dipole dipole bonds can not breaks the strong hydrogen bond.
- The alkanes having only carbon (C) and hydrogen (H) atom which is bonded by a single bonds only.
- The alkanes posses weak force of attraction that is weak van der waals force of attraction.
The ethane, propane, butane, belong to alkanes family.The alkanes are also considers as saturated hudrocarbons. Ethane is found in gaseous stae Ethane is the second alkane followed by propane followed by butane.
learn about butane
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Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
