Answer is: <span>- delta G.
</span>The change in Gibbs free energy (ΔG), at constant temperature and pressure, is: <span>ΔG=ΔH−TΔS.
</span>ΔH<span> is the change in enthalpy.
</span>ΔS is change in entropy.
T is temperature of the system.
When ΔG is negative, a reaction (<span>occurs without the addition of external energy)</span><span> will be spontaneous (</span>exergonic).
Answer:
It is C
Explanation:
It is Cutting paper because cutting paper doesn't alter the chemical composition of paper
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Empirical formula is the simplest ratio of whole numbers of components in a compound
in 100 g of compound
C H O
mass 25.5 g 6.40 g 68.1 g
number of moles 25.5 g/12 g/mol 6.40 g/ 1 g/mol 68.1 g/ 16 g/mol
= 2.13 mol = 6.40 mol = 4.26 mol
divide by least number of moles
2.13/2.13 = 1 6.40/2.13 = 3.0 4.26/2.13 = 2.0
all rounded off
C - 1
H - 3
O - 2
empirical formula - CH₃O₂