Don't really know if this is what your asking but P1/T1= P2/T2 should show how the pressure varies with temperature (V is left out because it's constant since the gas is trapped in an aerosol can). As the temperature rises the pressure rises and if it gets too high then the can explodes, which is why it should be stored in a cool place. There's also PV=nRT might be kind of hard to find moles (n) though.
In this case a double displacement reaction will take place.
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
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The reaction in which more reactive element replace a less reactive element from its compound is called displacement reaction.
Ex:-
