Answer:
63.05% of MgCO3.3H2O by mass
Explanation:
<em>of MgCO3.3H2O in the mixture?</em>
The difference in masses after heating the mixture = Mass of water. With the mass of water we can find its moles and the moles and mass of MgCO3.3H2O to find the mass percent as follows:
<em>Mass water:</em>
3.883g - 2.927g = 0.956g water
<em>Moles water -18.01g/mol-</em>
0.956g water * (1mol/18.01g) = 0.05308 moles H2O.
<em>Moles MgCO3.3H2O:</em>
0.05308 moles H2O * (1mol MgCO3.3H2O / 3mol H2O) =
0.01769 moles MgCO3.3H2O
<em>Mass MgCO3.3H2O -Molar mass: 138.3597g/mol-</em>
0.01769 moles MgCO3.3H2O * (138.3597g/mol) = 2.448g MgCO3.3H2O
<em>Mass percent:</em>
2.448g MgCO3.3H2O / 3.883g Mixture * 100 =
<h3>63.05% of MgCO3.3H2O by mass</h3>
You have to do it to see the results
Answer:
1: At temperatures below 542.55 K
2: At temperatures above 660 K
Explanation:
Hello there!
In this case, according to the thermodynamic definition of the Gibbs free energy, it is possible to write the following expression:
Whereas ΔG=0 for the spontaneous transition. In such a way, we proceed as follows:
1:
It means that at temperatures lower than 542.55 K the reaction will be spontaneous.
2:
It means that at temperatures higher than 660 K the reaction will be spontaneous.
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Bread dough rises due to the formation of gas.
<u>Explanation:</u>
- If we observe the outer part of the bread, which contains tiny hole like structure, due to the gas formation inside the bread dough.
- In the bread dough rising process, the industries are using the yeast, which makes the gas that separates the protein particles in the bread move apart and makes the dough of the bread rise.
- In this reaction, the yeast utilizing the carbohydrate to make a gas namely carbon-di-oxide gas which makes the dough to rise
Find the hydroxide ion concentration of a solution with a pOH of 5.90. To solve this, use a scientific calculator and enter 5.90 and use the +/- button to make it negative and then press the 10x key.