Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
Answer:
2,3–dimethylpentane
Explanation:
To know which option is correct, we shall determine the name of the compound.
To obtain the name of the compound, do the following:
1. Determine the longest continuous carbon chain. This gives the parent name of the compound.
2. Identify the substituent group attached to the compound.
3. Locate the position of the substituent group by giving it the lowest possible count.
4. Combine the above to obtain the name of the compound.
Now, we shall determine the name of the compound as follow:
1. The longest continuous carbon chain is 5. Thus, the parent name of the compound is pentane.
2. The substituent group attached is methyl (–CH₃)
3. There are two methyl group attached to the compound. One is located at carbon 2 and the other at carbon 3.
4. Therefore, the name of the compound is:
2,3–dimethylpentane
None of the options are correct.
Colorimetric methods of analysis make use of Color changes in reagents to decipher the concentration of solutions.
Therefore, color completes the sentence
<h3>Colourimetric analysis</h3>
Generally, Colorimetric analysis is used to know the concentration of a chemical element in a solution while using colour indicators or reagents.
Therefore
Colorimetric methods of analysis are based on having a reagent that changes Color as a function of the concentration of the analyte.
Color
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