Answer:
.018 M
Explanation:
grams/MM=ans./volume(L) = M
4/58.45=ans./3.8=.018 M
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.
Electronic configuration of the atom describes the arrangemnet of electrons in different shells and subshells ( sublevels).
Now , there are 4 types of sublevels: s, p , d and f . These sublevels have orbital which are spaces with high probability of having an electron and each orbital can have maximum 2 electrons.
Therefore,
s-sublevel has 1 orbital - it can have maximum 2 electrons.
p-sublevel has 3 orbitals - it can have maximum 6 electrons
d-sublevel has 5 orbitals - it can have maximum 10 electrons
f-sublevel has 7 orbitals - it can have maximum 14 electrons.
Hence, the acsending order of sublevels in terms of maximum number of electrons is:
<h2>s < p < d < f</h2>
Answer:
At the equivalence point, equal amounts of H+ and OH– ions will combine to form H2O, resulting in a pH of 7.0 (neutral). The pH at the equivalence point for this titration will always be 7.0, note that this is true only for titrations of strong acid with strong base.
Explanation:
