Answer:
The volume of the ballon is 325L.
Explanation:
Boyle's law express that the pressure of a gas is inversely proportional to its volume. That means if the pressure increases, the volume decreases. The formula is:
P₁V₁ = P₂V₂
<em>Where P represents pressure and V volume of 1, initial state and 2, final state of the gas.</em>
In the problem, the volume of the tank is 13.0L and the final pressure of the ballon is 1atm -The atmospheric pressure-. As 1atm of gas is in the ballon, the pressure of the tank is 26.0atm - 1.0atm = 25.0atm.
Replacing in Boyle's law expression:
25.0atm*13.0L = 1atmV₂
325L = V₂
<em>The volume of the ballon is 325L.</em>
Answer:
Car B has more inertia than Car A
Explanation:
Given that,
Mass of car A = 1500 kg
Mass of car B = 2000 kg
Inertia is directly proportional to the mass of an object. Inertia is the measure of the mass of an object.
In this case, the mass of car B is more than that of car A, it means the inertia of car B is more than that of car A.
Hence, the correct option is (c) "Car B has more inertia than Car A".
Answer:
5.645 × 10⁻²³ g
Solution:
Step 1) Calculate Molar Mass of SH₂;
Atomic Mass of Sulfur = 32 g/mol
Atomic Mass of H₂ = 2 g/mol
--------------------
Molecular Mass of SH₂ = 34 g/mol
Step 2: Calculate mass of one molecule of SH₂ as;
As,
Moles = # of Molecules / 6.022 × 10²³
Also, Moles = Mass / M.Mass So,
Mass/M.mass = # of Molecules / 6.022 × 10²³
Solving for Mass,
Mass = # of Molecules × M.mass / 6.022 × 10²³
Putting values,
Mass = (1 Molecule × 34 g.mol⁻¹) ÷ 6.022 × 10²³
Mass = 5.645 × 10⁻²³ g
In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
