<h3>
Answer:</h3>
0.699 mole CaCl₂
<h3>
Explanation:</h3>
To get the number of moles we use the Avogadro's number.
Avogadro's number is 6.022 x 10^23.
But, 1 mole of a compound contains 6.022 x 10^23 molecules
In this case;
we are given 4.21 × 10^23 molecules of CaCl₂
Therefore, to get the number of moles
Moles = Number of molecules ÷ Avogadro's constant
= 4.21 × 10^23 molecules ÷ 6.022 x 10^23 molecules/mole
= 0.699 mole CaCl₂
Hence, the number of moles is 0.699 mole of CaCl₂
In order to do this, we have to first know the significant figure rules.
<span>Rule #1: All non-zero digits are significant. (1234)
Rule #2: Zeros in front of a number are not significant. (0.093)
Rule #3: Zeros between non-zero digits are significant. (78309)
Rule #4: Zeros at the end of a number are significant if there is a decimal point in the number. (0.05470)
So by going by the rules, 56.0g has three sig figs, because there is a decimal point.
0.0004m only has one sig fig, according to Rule #2.
1003ml has 4 sig figs, because the zeroes are wedged in the two sig fig numbers.
And lastly, 0.0350s has 3 sig figs because the number after a decimal point counts.
</span>
<span>The law of proportion states that elements combine in whole number ratios. The gram readings for K are multiples of each other, both in grams and moles.
Let us compare the ratios:
</span>2.44 grams/1.22 grams = 2
<span>4.89 grams/2.44 grams = 2</span>
<span>Therefore, Potassium always combines with Oxygen in a ratio of 2 is to 1.</span>
<u>Answer</u>: Conduction, convection, and radiation move energy from the Sun to Earth and throughout Earth.
Without more information about the experiment itself, I would choose the above answer as correct. All the other statements are correct, however none of them relates to the earth distribution processes on Earth. The last statement does.
Answer: Lard contains the most hydrogen atoms
Explanation:
Unlike butter, lard contains more saturated fats, higher monounsaturated fats, and no trans fat (a type of unsaturated fat).
Thus, the presence of more saturated fats allows for more hydrogen atoms to confer heat stability to lard.
So, lard contains more hydrogen atoms
