Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
<span>Van der waal or ideal eqn is given by PV = NRT; P = NRT/ V.
Where N = 1.335 is the number of moles. T = 272K is temperature. V = 4.920L is the volume. And R = 0.08205L. Substiting the values into the eqn; we have,
P = (1.331* 0.08205 * 272)/ 4.920 = 29.7047/ 4.920 = 6.03atm.</span>
There chemical reactions that can realise or absorb gas to the atmosphere. This means it is harder or impossible to measure it with normal weighing devices and normal taring equipment. As a principal in chemical reactions we have conservation of mass.
Answer:
A colloid is a heterogeneous mixture in which the dispersed particles are intermediate in size between those of a solution and a suspension. The particles are spread evenly throughout the dispersion medium, which can be a solid, liquid, or gas.
Explanation:
