Answer:
Biological stains are used for the medical and biological industries to aid in detection of structures within tissues. This can include the detection of abnormalities, but is not limited to that. The stains are used to define and examine cell populations within the tissues, to mark cells, or to flag proteins.
Example:
sample density of gasoline, 20 g of weigth into 5 <span>mL
Answer:
D = m / V
D = 20 g / 5 mL
D = 4 g/mL</span>
I believe in what USA was and is able to achieve, and trust the nation in many but every ways. What really made it a developed nation is the things that happened in the last 3 Centuries, some of which are;
#1 CULTURAL TOLERANCE & IMMERSION
#2 TECHNOLOGICAL INVENTIONS & ADVANCEMENT IN THE FIELD OF SCIENCE
#3 FAST FOOD CULTURE
#4 HOLLYWOOD
#5 INTEGRITY & PATRIOTISM
#6 MASS CONSUMERISM
1,3-butadiene is the simplest conjugated diene and undergoes 1,4 addition reaction in acidic environment.
Chemical reaction: CH₂=CH-CH=CH₂ + H₂O → CH₃-CH=CH-CH₂-OH.
CH₂=CH-CH=CH₂ - 1,3-butadiene.
CH₃-CH=CH-CH₂-OH - 2-buten-1-ol.
Diene<span> or </span>diolefin<span> is a </span>hydrocarbon<span> that has two </span>carbon double bonds<span>.</span>
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
