Answer:
AC₄ will precipitate out first.
Explanation:
A solid will precipitate out if the ionic product of the solution exceeds the solubility product.
Let us check the ionic product
a) A₂B₃
Ionic product = [A]²[B]³
[A] = say "s"
[B] = 0.05 , [B]³ = (0.05)³ = 0.000125
2.3 X 10⁻⁸ = [A]²(0.000125)
[A] = 0.0136
b) AC₄
Ionic product = [A] [C]⁴
[A] = "s"
[A][0.05]⁴ = 4.10 X 10⁻⁸
[A]=0.00656 M
So for ionic product to exceed solubility product, we need less concentration of A in case of AC₄.
Answer:
A. Reference blank
B. Cuvettes
C. Transmittance
D. Absorbance
E. Wavelength
Explanation:
A reference blank is a sample prepared using the solvent and any other chemicals in the sample solutions, but not the absorbing substance.
A square-shaped container, typically made of quartz, designed to hold samples in a spectrophotometer is known as Cuvettes.
A measurement of the amount of light that passes through a sample or percentage of light transmitted by the sample, with the respective intensities of the incident and transmitted beams is called Transmittance.
The measurement of the amount of light taken in by a sample is known as Absorbance
The wavelength is also the distance travelled by the wave during a period of oscillation. In spectrophotometry, the unit is inversely proportional to energy and commonly measured in nanometers
Answer:
Option D: More than 30 seconds
Explanation:
The enzyme CATALASE is found in almost all living organisms. CATALASE helps in the decomposition of one substance into another substance. CATALASE will breaks down hydrogen peroxide into water and oxygen.
When the potatoes were boiled it will surely produce no bubbles because the heat would have degrade the enzyme - catalase While the potatoes at room temperature potato produced the most bubbles because catalase works best at a room temperature.
If the potato solution was boiled for 10 minutes and cooled for 10 minutes before being tested, the average time for the disks to float to the surface of the hydrogen peroxide solution would be MORE THAN 30 SECONDS
Answer:
The difference in the magnetic orientation influences the thermal stability of the allotropes of iron.
Explanation:
It is known that the allotropes of iron exist in three phases: α - phase, β- phase, and γ-phase. However, two prominent structures are the α - phase and γ-phase. Now, let us look at the two phrases:
α - phase
This structure is a body-centered cube. It means that the unit cell structure resembles a cube. The lattice points are in the face of the cube. This subsequently affects the magnetic structure of the iron allotrope.
γ-phase
This allotrope has a lattice structure. It simply means that the structure has lattice points on the face of the cube. The structure generally affects the magnetic properties of the transitional metal; hence the stability of the γ-phase compared to α-phase.
I would say the answer is C) because the thermal energy of the coffee going into the cup has to level out until the cup gets warmer and the coffee gets cooler, and they reach the same temperature.Meaning that the jug which has already been at the same temperature(we can assume based on the verbiage “the coffee was poured from the jug to the cup”) which would give the jug more thermal energy.
