Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Answer:
Explanation:
By definition, <em>half neutralization</em> is the point at which half of the acid has been neutralized.
The neutralization reaction that you are studying is the acid-base reaction:
- HCl (aq) + NaOH (aq) → NaCl(aq) + H₂O (aq)
Then, since the starting molarity of the acid (HCl) is 0.2 M, you just need to find half of that concentration:
- Half molarity = M / 2 = 0.2 M / 2 = 0.1 M
So, the answer is the first choice: a. 0.1 M.
Q = 1.161 J/kg of heat is required to melt 99.9 g of solid acetic acid (HCH,CO2). Q = mL(Latent heat is the energy emitted or absorbed by a body while changing it state ). (Latent heat is the energy released or absorbed by a body while changing it state ).
<h3>How to fix?</h3>
Apply the equation Q = mL where:
Energy is Q. (J)
m = Mass (g)
L = Acetic acid's latent heat of fusion 192(J/g) = J/g
Q is equal to 0.099 kg times 11.73 kj/mol.
Q = 1.161J/kg.
<h3>What is latent heat, and what varieties are there?</h3>
Latent heat is the amount of energy that a substance experiencing a change in state, such as ice turning into water or water turning into steam, can absorb or release while maintaining a constant temperature and pressure. Types: The material exists in three states: solid, liquid, and gaseous.
<h3>What does "sensible heat" mean?</h3>
Heat that can actually be felt is considered to be sensible heat. Instead of the phase shifting, energy is what causes the temperature to vary as it moves from one system to another. For instance, it warms the water instead of melting the ice.
Learn more about specific heat on:
brainly.com/question/11297584
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<span>We can use the heat
equation,
Q = mcΔT </span>
<span>Where Q is
the amount of energy transferred (J), m is the mass of the
substance (kg), c is the specific heat (J g</span>⁻¹ °C⁻<span>¹) and ΔT is the temperature
difference (°C).</span>
Density = mass / volume
The density of water = 0.997 g/mL
<span>Hence mass of 1.25 L (1250 mL) of water = 0.997 g/mL x 1250 mL</span>
<span> = 1246.25 g</span>
Specific heat capacity of water = 4.186 J<span>/ g °C.</span>
Let's assume that there is no heat loss to the surrounding and the final temperature is T.
By applying the equation,
5430 J = 1246.25 g x 4.186 J/ g °C x (T - 23) °C
(T - 23) °C = 5430 J / 1246.25 g x 4.186 J/ g °C
(T - 23) °C = 1.04 °C
T = 1.04 °C + 23 °C
T = 24.04 °C
Hence, the final temperature of the water is 24.04 °C.
We are given with 500 mg of sucrose dissoved in a 200 ml of water. The concentration of the solid is amount of solute per volume of the solvent. The concnetration can be expressed as 2.5 grams sugar per liter water or 250 mg per 100 ml water.
