A base and an Acid always react to form a salt and water
So, HCl + NaOH —> NaCl + HOH
Increases the volume of water
Explanation:
Freezing of water causes the volume of water to increase by a whooping 4%. This is why the density of water is slightly different that of ice.
When ice freezes it expands and takes up more volume of space for the same mass given.
This is why bottles break when water in them is frozen.
This increase in volume is why ice floats on water. It makes it less dense.
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Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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The molar mass, in grams, of a mole for an element is equal to the atomic weight if the element.
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