Answer:
less concentrated
Explanation:
because it will get dissociated into more ions
Answer:
Corn starch, one of the covalent compounds, is solid at room temperature. The property of being solid is more common to ionic compounds. So, the hypothesis was mostly supported except for this one data point.
Answer: 8.12 g NaCl
Explanation: Use Avogadro's number to find the number of m
moles of NaCl:
8.24x10²² molecules NaCl / 1 mole NaCl/ 6.022x10²³ molecules NaCl
= 0.14 mole NaCl
Next convert moles to grams NaCl using its molar mass;
0.14 mole NaCl x 58g NaCl / 1 mole NaCl
= 8.12 g NaCl
Answer:
B) stabilization by hydration
C) resonance stabilization
E) increase in entropy
Explanation:
The high phosphoryl potential of ATP results from structural differences that exist between ATP and it's product of hydrolysis. There is higher phosphoryl transfer potential from ATP than glycerol 3-phosphate.
There are some factors associated to the high phosphoryl-transfer potential of ATP which are;
1.)Electrostatic repulsion
2.) Resonance stabilization
3.) Increase in entropy.
4. Stabilization by hydration.
ATP has a phosphoryl-transfer potential which lyes between high phosphoryl-potential compounds that is a derivation of fuel molecules and acceptor molecules that needs the adequate addition of a phosphoryl group for cellular needs.
Assume 100 g of compound. This turns percent to mass. Calculate moles:
S ---> 30/32 = 0.9375
F ---> 70 / 19 = 3.6842
get whole number ratio:
0.9375 / 0.9375 = 1
3.6842 / 0.9375 = 3.93 = 4
Answer : SF4
