Answer:
The answer is decreased temperature and increased salinity
Explanation:
It is what is known as the thermohaline circulation
The thermohaline circulation moves the water slowly. This water moves mainly due to differences in its relative density. Much denser water sinks over water that is less dense. Two factors impact the density of seawater: temperature and salinity.
Cold water is denser than hot water:
-Water cools when it loses heat, it occurs at high latitudes.
-Water is heated when it receives energy from the sun, at low latitudes.
Saltier water is much denser than water that has less salt:
-Sea water becomes salty if the evaporation rate increases.
-Sea water becomes less salty if there is a water inlet over the sea.
Answer:
Molecular geometry Vsepr
According to VSEPR, the valence electron pairs surrounding an atom mutually repel each other; they adopt an arrangement that minimizes this repulsion, thus determining the molecular geometry. This means that the bonding (and non-bonding) electrons will repel each other as far away as geometrically possible.
Explanation:
Answer:
Explanation:
Types of Attractive Intermolecular Forces. Dipole-dipole forces: electrostatic interactions of permanent dipoles in molecules; includes hydrogen bonding.
This is all I can think of, I hope this has helped you.
-QueenBeauty666-
First, find how many grams are in 1 mole of water.
For a hydrogen atom, there is about 1 gram per mole. For an oxygen atom, there are about 16 grams per mole.
In H2O, there are two hydrogen atoms and one oxygen atom. This means there are 18 grams in one mole of water. Multiply the mass in one mole by your number of moles.
18 x 11.8 = 212.4 grams
You have 212.4 grams of water.
Apples turn brown when exposed to air because it undergoes aerial oxidation. Due to this, when the inside of the apple is exposed to the air containing oxygen and water, it turns brown. When apple is uncut, skin of the apple protects it from this process.
If the peeled apple in kept in the refrigerator, the oxidation reaction is greatly slowed down. This is because, rate of chemical reaction decreases with temperature. Hence, in refrigerator it would take several days for it to turn brown.
