Question 17:
False; cutting hair would change what it looks like but, braiding it keeps it the same substance it is.
Question 18 :
My best guess would either be A or D. I would lean more towards D because if there are different mixtures then it depends on what you are mixing.
Hope it helps in some way. <3
Following are the possible isomers of secondary alcohol and ketones for six carbon molecules. In order to distinguish between sec. alcohol and ketone we can simply treat the unknown compound with acidified Potassium Dichromate (VI) in the presence of acid. If with treatment with unknown compound the colour of K2Cr2O7 (potassium dichromate VI) changes from orange to green then it is confirmed that the unknown compound is sec. alcohol, or if no change in colour is detected then ketone is confirmed. This is because ketone can not be further oxidized while, sec. alcohol can be oxidized to ketones as shown below,
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
Answer:B
Explanation:
omplementary colors are two opposing colors that can be found on the color wheel.