Answer:
Kinetic energy is transferred from the leg to the soccer ball.
Explanation:
Answer:
Close to the calculated endpoint of a titration - <u>Partially open</u>
At the beginning of a titration - <u>Completely open</u>
Filling the buret with titrant - <u>Completely closed</u>
Conditioning the buret with the titrant - <u>Completely closed</u>
Explanation:
'Titration' is depicted as the process under which the concentration of some substances in a solution is determined by adding measured amounts of some other substance until a rection is displayed to be complete.
As per the question, the stopcock would remain completely open when the process of titration starts. After the buret is successfully placed, the titrant is carefully put through the buret in the stopcock which is entirely closed. Thereafter, when the titrant and the buret are conditioned, the stopcock must remain closed for correct results. Then, when the process is near the estimated end-point and the solution begins to turn its color, the stopcock would be slightly open before the reading of the endpoint for adding the drops of titrant for final observation.
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:
Answer:
The triglyceride made from glycerol, myristic acid, palmitic acid and cis-oleic acid is shown in the attached pictures.
Explanation:
A triglyceride or triacylglyceride is an ester derived from glycerol and three fatty acids. The fatty acids of this exercise are myristic acid, palmitic acid and oleic acid.
A fatty acid is a biomolecule of lipid nature formed by a long linear hydrocarbon chain, of different length or number of carbon atoms, at the end of which is a carboxyl group.
The myristic acid has a carbon chain of 14 carbon atoms with a carboxyl group at one end.
Palmitic acid has a carbon chain of 16 carbon atoms with a carboxyl group at one end.
Oleic acid has a carbon chain of 18 carbon atoms with a carboxyl group at one end and a double bond at position 9.
Triglyceride is formed by the esterification of the glycerol oxidrile group and the carboxyl acid group.