Answer:
<em>What quantity dictates the speed of a reaction?</em> The activation energy
Explanation:
According to the collision theory, when molecules collide, they must overcome an energy barrier for the reaction to take place. This energy, known as activation energy, is represented by the difference in energy between the initial state and the transition state. The higher the activation energy, the slower the reaction. That's why catalysts reduce the activation energy to accelerate the reaction.
Answer:
ΔHorxn = - 11.79 KJ
Explanation:
2 SO 2 ( g ) + O 2 ( g ) ⟶ 2 SO 3 ( g )
The standard enthalpies of formation for SO 2 ( g ) and SO 3 ( g ) are Δ H ∘ f [ SO 2 ( g ) ] = − 296.8 kJ / mol Δ H ∘ f [ SO 3 ( g ) ] = − 395.7 kJ / mol
From the reaction above, 2 mol of SO2 reacts to produce 2 mol of SO3. Assuming ideal gas behaviour,
1 mol = 22.4l
x mol = 2.67l
Upon cross multiplication and solving for x;
x = 2.67 / 22.4 = 0.1192 mol
0.1192 mol of SO2 would react to produce 0.1192 mol of SO3.
Amount of heat is given as;
ΔHorxn = ∑mΔHof(products) − ∑nΔHof(reactants)
Because O2(g) is a pure element in its standard state, ΔHοf [O2(g)] = 0 kJ/mol.
ΔHorxn = 0.1192 mol * (− 395.7 kJ / mol) - 0.1192 mol * ( − 296.8 kJ / mol)
ΔHorxn = - 47.17kj + 35.38kj
ΔHorxn = - 11.79 KJ
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The wavelength of the associated sound will increase.
Answer and Explanation:
Water is the most important solvent for biomolecules such as proteins because its form very strong and unique hydrogen bonds.
The secondary, tertiary and also quaternary structures of proteins depends on its solvatation (in which the protein is surrounded by water molecules). That means that is very important the interaction between water molecules and aminoacids in the primary sequence of the protein. In water, the protein is stabilized by the effect of the hydrogen bonds. As the conformation of the protein is essential to mantain the protein functionality (e.g. in enzymes, which are proteins that catalize reactions) and to interact to other proteins, its proper hydratation is very important.
Conversely, if the protein is in the gas phase, there are not interactions with water, and there is not stabilization of its conformation. The protein cannot retain its essential structure and functionality.
