Answer:
Choice B, as time goes on the surface level rises and stuff buried underground gets further and further below surface level.
Answer:
0.043 M
Explanation:
The reaction that takes place is:
- Ca(OH)₂ + 2HCl → CaCl₂ + 2H₂O
First we <u>calculate how many HCl moles reacted</u>, using the <em>given concentration and volume required to reach the equivalence point</em>:
- 0.029 M HCl * 37.3 mL = 1.0817 mmol HCl = 1.0817 mmol H⁺
As 1 mol of H⁺ reacts with 1 mol of OH⁻, in the 25.0 mL of the Ca(OH)₂ sample there are 1.0817 mmoles of OH⁻.
With that in mind we can <u>calculate the hydroxide ion concentration in the original sample solution</u>, using <em>the calculated number of moles and given volume</em>:
- 1.0817 mmol OH⁻ / 25.0 mL = 0.043 M
Answer:
T₂ = 259.84 K
T₂ = -13.31 °C
Explanation:
Given data:
Initial pressure = 700 mmHg
Initial temperature = 30.0°C (30+273.15 K = 303.15 K)
Final temperature = ?
Final pressure = 600 mmHg
Solution:
According to Gay-Lussac Law,
The pressure of given amount of a gas is directly proportional to its temperature at constant volume and number of moles.
Mathematical relationship:
P₁/T₁ = P₂/T₂
Now we will put the values in formula:
700 mmHg /303.15 K = 600 mmHg / T₂
T₂ = 600 mmHg × 303.15 K / 700 mmHg
T₂ =181890 mmHg.K /700 mmHg
T₂ = 259.84 K
Temperature in celsius
259.84 K - 273.15 = -13.31 °C
In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Hi, i think the correct answer would be D .