Answer:
Explanation:
Given:
Initial volume of the balloon V1 = 348 mL
Initial temperature of the balloon T1 = 255C
Final volume of the balloon V2 = 322 mL
Final temperature of the balloon T2 =
To calculate T1 in kelvin
T1= 25+273=298K
Based on Charles law, which states that the volume of a given mass of a ideal gas is directly proportional to the temperature provided that the pressure is constant. It can be applied using the below formula
T2=( V2*T1)/V1
T2=(322*298)/348
Hence, the temperature of the freezer is 276 K
Answer:
The open system evaporates the solvent in the solution
Explanation:
An open system is a system in which exchange of materials and energy can occur. If a TLC set up is left open, then the set up constitutes an open system.
During TLC, the sample is dotted on the plate and inserted into a suitable solvent. The solvent moves up the plate and achieves the required separation of the mixture.
Most of these solvents used used TLC are volatile organic compounds. Therefore, if the TLC set up is left open, the solvent will evaporate leading to poor results after running the TLC experiment.
To determine the number of ounces of the chocolate cereal that you have eaten, the operation that needs to be performed is simply the multiplication of the initial number of ounce in the box of cereal and the decimal equivalent of the given percentage. If we let n be the answer,
n = (13 oz)(0.45)
Simplifying, this will give us the answer which is equal to 5.85 oz.
<em>Answer: 5.85 oz. </em>
Answer:
The half-life varies depending on the isotope.
Half-lives range from fractions of a second to billions of years.
The half-life of a particular isotope is constant.
You must add 7.5 pt of the 30 % sugar to the 5 % sugar to get a 20 % solution.
You can use a modified dilution formula to calculate the volume of 30 % sugar.
<em>V</em>_1×<em>C</em>_1 + <em>V</em>_2×<em>C</em>_2 = <em>V</em>_3×<em>C</em>_3
Let the volume of 30 % sugar = <em>x</em> pt. Then the volume of the final 20 % sugar = (5 + <em>x</em> ) pt
(<em>x</em> pt×30 % sugar) + (5 pt×5 % sugar) = (<em>x</em> + 5) pt × 20 % sugar
30<em>x</em> + 25 = 20x + 100
10<em>x</em> = 75
<em>x</em> = 75/10 = 7.5
