Answer:
The volume will be 0.031 L
Explanation:
Since temperature is constant, Boyle's law is applied in this case.
Boyle's law States that at constant temperature, the volume of a given mass of a gas is inversely proportional to it's pressure.
From this statement it was deduced that P1V1 = P2V2
From the question, P1 = 1atm, V1 = 1.55L, P2 = 50 atm and V2 is to be calculated.
V2 = P1V1/P2
= 1×1.55÷50
=0.031 L
Answer:
D. Freezing
Explanation:
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Answer is: a. Rubidium (Rb) is more reactive than strontium (Sr) because strontium atoms must lose more electrons.
The ionization energy (Ei) is the minimum amount of energy required to remove the valence electron, when element lose electrons, oxidation number of element grows (oxidation process).
Alkaline metals (group 1), in this example rubidium, have lowest ionizations energy and easy remove valence electrons (one electron), they are most reactive metals.
Earth alkaline metals (group 2), in this example strontium, have higher ionization energy than alkaline metals, because they have two valence electrons, they are less reactive.
Rubidium electron configuration: ₃₇Rb 1s²2s²2p⁶3s²3p⁶3d¹⁰4s²4p⁶5s¹; one valence electron is 5s¹ orbital.
Strontium electron configuration: ₃₈Sr 1s²2s²2p⁶3s²3p⁶3d¹⁰4s²4p⁶5s²; two valence electrons is 5s² orbital.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.