Answer:
Reaction will proceed towards forward direction.
Explanation:
Balanced reaction: 
Reaction quotient (
) for this reaction is represented as:
![Q_{c}=\frac{[COCl_{2}]}{[CO][Cl_{2}]}](https://tex.z-dn.net/?f=Q_%7Bc%7D%3D%5Cfrac%7B%5BCOCl_%7B2%7D%5D%7D%7B%5BCO%5D%5BCl_%7B2%7D%5D%7D)
Here, [CO] = [
] = 0.010 M and [
] = 0.070 M
So,
= 700
As
>
therefore reaction will proceed towards forward direction i.e. more
will be produced.
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling; nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, but is lower with the decreased atmospheric pressure found at higher altitudes.
Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, this is not a problem.
Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups. As a cooking method it is simple and suitable for large scale cookery. Tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals. Commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as "boil-in-the-bag" products.
Answer: 72.41% and 26.90% respectively.
Explanation:
At 60°C, you can dissolve 46.4g of acetanilide in 100mL of ethanol. If you lower the temperature, at 0°C, you can dissolve just 12.8g, which means (46.4g-12.8g)=33.6g of acetanilide must have precipitated from the solution.
We can calculate recovery as:

So the answer to the first question is 72.41%.
For the second part just use the same formula, the mass of the precipitate is the final mass minus the initial mass, (171mg-125mg)=46mg.

So the answer to the second question is 26.90%.
Answer:
The energy difference between these 2p and 2s orbitals is 
Explanation:
Wavelength of the photon emitted = 
Energy of the photon will corresponds to the energy difference between 2p and 2s orbital = E
Energy of the photon is given by Planck's equation:

h = Planck's constant = 
c = Speed of the light = 


The energy difference between these 2p and 2s orbitals is 
D-sublevel can occupy 10 electrons whereas s-sublevel can occupy 2 electrons...