When we say decrease in boiling point, that means, we achieve boiling at a more lower temperature (lower than 100deg C). This is due to the lower atmospheric pressure. Boiling happens when the vapor pressure is equal the atmospheric pressure. Lower atmospheric pressure takes lower temperature for vapor pressure to equate with the atmospheric pressure. The answer here is letter B.
At higher elevations, it would take longer to hard boil an egg, because there is a lower boiling point, so the egg is boiling in water at a lower temperature.
Well, first we must remember that
This is because
So then
Answer:
The properties of liquids are intermediate between those of gases and solids, but are more similar to solids. In contrast to intramolecular forces, such as the covalent bonds that hold atoms together in molecules and polyatomic ions, intermolecular forces hold molecules together in a liquid or solid. Intermolecular forces are generally much weaker than covalent bonds. For example, it requires 927 kJ to overcome the intramolecular forces and break both O–H bonds in 1 mol of water, but it takes only about 41 kJ to overcome the intermolecular attractions and convert 1 mol of liquid water to water vapor at 100°C. (Despite this seemingly low value, the intermolecular forces in liquid water are among the strongest such forces known!) Given the large difference in the strengths of intra- and intermolecular forces, changes between the solid, liquid, and gaseous states almost invariably occur for molecular substances without breaking covalent bonds.
Explanation:
im not sure this is what your looking for but i found this
Answer:
One chemical change- It was when he toasted the bread. The heat changed the bread so that it has the crust on the outside.
Explanation:
