of the three types of subatomic particles, only neutrons do not carry charge. protons carry a positive charge, and electrons carry a negative charge. protons and neutrons are bound in the nucleus, while electrons orbit the nucleus. when the number of each type of subatomic particle in an atom changes, the characteristics defining the atom also change. match the appropriate phrases with the type of subatomic particle that completes the defining characteristic.

The chemical equation for the acetic acid / acetate ion buffer system is CH3COOH -> CH3C00- + H+.

The Henderson-Hasselbalch equation establishes a connection between an acid's pKa and pH in aqueous solutions. When the concentration of the acid and its conjugate base, or the base and the corresponding conjugate acid, are known, the pH of a buffer solution can be determined with the use of this equation. The formula is: pH = pKa + log10 ([A-]/[HA]). In this equation, [A-] stands for the molar concentration of the conjugate base (of the acid), and [HA] for the weak acid.

Given acetic acid CH3COOH the Henderson-Hasselbach equation is:

CH3COOH -> CH3COO- + H+

Ka = ([CH3COO–]x[H+])/[CH3COOH]

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This is a food chain puzzle. Note that, based on the information given, if Mateo should pull the Parley Plants and plant carrots, he will still have Swallow Tail Caterpillar to contend with. This is because as already stated, Swallow Tail Caterpillar love to eat carrot leaves. Without it's leaves, the carrot will wither and die. Hence the correct response is FALSE.

A food chain is a network of linkages in a food web that begins with producer organisms and ends with an apex predator, detritivore, or decomposer species. A food chain also demonstrates how creatures are tied to one another by the food they consume. Each trophic level is represented by a distinct level of a food chain.

Food chains are significant because they reveal the complicated interactions that exist in ecosystems. They can illustrate how each creature is dependent on another for survival. Food chains also show what happens when there is a problem and a producer or eater is lost. Entire towns can be destroyed.

In the above example, the carrots and parsley are primary producers, the swallowtail is a secondary consumer, and the Robin is both a secondary and a tertiary consumer.

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Full Question:

Mateo has a garden. He loves growing all sorts Of plants in it that he can eat. Lettuce is one of his favorite things to eat from his garden.  Recently, Mateo decided to start growing parsley in his garden. A few weeks after the parsley started to grow, Mateo looked out of his window. There were more birds in his garden than he had ever seen before! He went outside to see why so many birds had flown in.

Mateo saw something else surprising: his parsley plants were covered in caterpillars! And sadly, almost all of the parsley had been eaten. Mateo wanted to figure out what was going on, so he read a book on gardening. He learned that the birds are robins, and the caterpillars are swallowtail caterpillars. Here is what he read in his book:

Robin:

Robins Eat worms, caterpillars, snails, beetles, crickets, ants spiders, and even daddy long legs. They also eat fruits and berries from bushes and trees.

Swallow Tail Caterpillar:

Swallowtail caterpillars are picky eaters. They only eat carrot leaves and parsley leaves from vegetable gardens.

If Mateo wants to get rid Of the swallowtail caterpillars in his garden, what should he do?

Mateo should pull out the parsley plants and plant carrots instead.

True or False

This reaction shows that Cu is reduced and Zn is oxidized and the reaction takes place spontaneously.

Those species are reduced readily which has high value of reduction potential.  Here, Cu2+ has a reduction.

If the typical electrode potential for a redox reaction, Eo (redox reaction), is positive, the reaction is considered spontaneous. Redox reaction Eo (which is positive) will cause the reaction to move forward (spontaneous). (See voltaic and galvanic cells.)

A spontaneous reaction is one that favors the creation of products under the reaction's current conditions.

Free energy is released during spontaneous reactions, so the sign of G must be negative. There are four different possible combinations because both H and S can be positive or negative depending on the specific reaction's characteristics.

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The pH of the solution or enzyme amylase affect is directly affected by fat digestion. Set has a neutral PH, but when fats are digested by lipase, they are converted into fatty acids. The presence of fatty acids can either decrease or stimulate the pH, resulting in an increase in the acidity of the solution. PATHWAY - Fat Digestion - Produre, - Fatty Acid Alkali Sodium Carbonate Increasing the pH

The enzyme alpha-amylase is in charge of digesting or breaking down starch. Crackers are a type of food that contains a lot of starch. When the salivary glands release starch, alpha-amylase begins digesting it in the mouth. It degrades starch into smaller chains of two or three glucose molecules.Proteins are enzymes that aid inside the speeding up of digestion, or the synthetic reactions that take place in our carcasses. Some substances are formed whereas others are broken. Enzymes are present in all living items. Enzymes are produced naturally by in out bodies. However, enzymes may also be found in factory - made products and food. Pepsin, for example, is an integral part of gastric secretions that aids in the breakdown of bits of food in the stomach. Similarly, the pancreatic amylase, which is found in saliva, gets converted starch into carbohydrates, which aids in digestion. The enzyme thrombin is used in medicine to promote wound healing.

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In an exothermic reaction, more energy is released than is used to break the bond of the reactants forming a bond in the product.

An exothermic reaction involves an increase in the temperature of the reaction mixture. A chemical reaction that absorbs total energy is called an endotherm. A reaction inhibitor is a substance that slows down or prevents a chemical reaction.

Exothermic processes release heat and raise the temperature of adjacent areas. Endothermic processes absorb heat and cool the surroundings. Substances that slow or stop a chemical reaction are called inhibitors. Endothermic reactions are chemical reactions in which reactants absorb thermal energy from the environment to form products.

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The temperature is below 0°C at point E. The temperature rises from point A to point B to point C. You must raise the temperature and pressure in order to travel from point G to point F. You need only lower the pressure to travel from point C to point D. The melting point of water is unusual among molecules in that it drops as pressure rises.

The ice point, commonly known as 0 °C (32 °F; 273 K), is the temperature at which ice melts at 1 atmosphere of pressure. The freezing point of water is not necessarily the same as the melting point when nucleating chemicals are present. This has to do with the fact that solid water is actually less dense than liquid water due to its solid structure. As the pressure rises, the water molecules are pushed closer to one another, shattering the solid lattice and melting ice.The melting point of water is zero degrees Celsius (32 degrees F). Depending on the atmospheric pressure, different amounts of water will boil at different temperatures. When purified water reaches its boiling point at sea level, it does so at 212 degrees Fahrenheit (100 degrees Celsius).

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Answer:

The average distance from Saturn to Jupiter is 402 million miles. The average distance from Saturn to Jupiter is 402 million miles or 4.32 AUs

Given statement is true warmer temperature make red wines taste hotter and harsher

Not all red wines should be served chilled because lower temperatures can make the tannins taste harsher and more astringent and bitter. Also, colder temperatures will make the wine taste less fruity.

Red Wine Should Be Served Cool — 60 to 70 degrees

White Wine And Rosé Should Be Served Cold — 50 to 60 degrees

To cool red down to its proper temperature, we like to place it in the fridge an hour before serving it. For quicker results, you can put it in the freezer for just 15 minutes. After opening and either decanting or pouring the first glasses, just as with white we like leaving the wine out on the table to slowly warm.

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Strontium element has a mass number of 88 and contains 50 neutrons in the atom.

Given that;

Mass number of element X = 88

Number of Neutrons in element X = 50

we know the concept that Mass number is represent as total number of Neutrons and proton present in Nucleus

So, Mass number of element X = Number of Neutrons in element X + Number of Protons in element X

Thus, 88 = 50 + Number of Protons in element X

Number of Protons in element X = 38

As, Number of proton = Atomic number

So, Atomic number of element X = 38

Hence Unknown Element X is Strontium

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Gallon can be used to describe the amount of air in a propane tank. Therefore, option (B) is correct.

The gallon can be described as a unit of volume in imperial units and United States customary units. The gallon currently describes in the imperial system, and in the US customary system.

The British imperial gallon can be described as exactly 4.54609 dm³. The US liquid gallon or "gallon" can be described as 231 cubic inches, which is approximately 3.78 liters.

In the US, a common bottle size for liquor was one-fifth of a US gallon or one-sixth of an imperial gallon. Both the US liquid and imperial gallon are divided into quarter gallons, which in turn are divided into two cups, which in turn are further divided into two gills.

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Answer:

Gallon

Explanation:

I got it right on the test.

The amount of CO2 produced at STP is 4.5 g, and the amount of hydrogen biogas is 0.03969 L.

The nominal atmospheric conditions at sea level are referred to as "standard temperature and pressure" (STP). The temperature and pressure are both zero degrees Celsius (atm).

A Layer two wireless protocol called Spanning Pine Protocol (STP) is used to stop loops from forming within a topology of a network. STP was developed in order to prevent the issues that occur when pcs transfer files on a LAN with redundant pathways.

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Measure or estimate npp , it can become the most difficult or challenging in aquatic biomes, because in aquatic ecosystems, light and nutrients limit primary production.

Light, water, temperature, and mineral nutrients are the four main abiotic factors that typically regulate the amount of NPP on land, and all of these abiotic factors are undergoing rapid change as a result of human activity, with very unknown implications for both local and global NPP. Net primary production (NPP) is restricted by the availability of land, water, solar radiation, and soils, despite the fact that humans can affect that capacity through inputs and management. Aquatic productivity is the rate at which energy is converted into organic materials by photosynthetic and chemosynthetic autotrophs. The primary limiting elements in an aquatic ecosystem are salinity, temperature, sunshine, oxygen content, nutrition availability, and oxygen content.

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Margarine is a fat that has been manufactured by hydrogenation of vegetable oils.

Fats are the types of nutrients that we can get from our diet. Fats are essential for our body but too much intake of fats may be harmful and dangerous. Fats give energy to our body to perform different functions.

Oils and fats can be refined for daily usage by removing the unwanted compounds that affect the quality of our food and diet. There are four steps by which the fats can be refined for daily usage which are degumming, bleaching, neutralizing and deodorizing.

​Generally, fats and oils are formed by the process of a condensation reaction between a single molecule of glycerol and three molecules of fatty acids, three molecules of water are also made in this reaction.

So we can conclude that fats can be extracted from three methods: rendering, mechanical pressing, and extracting with volatile solvents.

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9.41 atm is the pressure in atmospheres of the gas remaining in the flask

The equation NH3(g) + HCl(g) ==> NH4Cl(s) is balanced.

Divide the moles of each reactant by its coefficient in the balanced equation, and the limiting reagent is identified as the one whose value is less. With the issue we now have...

6.44 g NH3 times 1 mol NH3/17 g equals 0.3688 moles of NH3 ( 1 = 0.3688)

HCl: 6.44 g of HCl times one mole of HCl every 36.5 g equals 0.1764 moles ( 1 = 0.1764). CONTROLLING REAGENT

NH4Cl will this reaction produce in grams

0.1764 moles of HCl multiplied by one mole of NH4Cl per mole of HCl results in 9.44 g of NH4Cl (3 sig. figs.)

the gas pressure, measured in atmospheres, that is still in the flask

NH3(g) plus HCl(g) results in NH4Cl (s)

0.3688......0.1764............0..........

Initial

-0.1764....-0.1764........+0.1764...Change

Equilibrium: 0.1924.......0...............+0.1924

There are 0.1924 moles of NH3 and no other gases in the flask. This is at a temperature of 25 °C (+273 = 298 °K) in a volume of 0.5 L. After that, we may determine the pressure by using the ideal gas law (P).

PV = nRT

P = nRT/V = 0.1924 mol, 0.0821 latm/mol, and 298 Kmol / 0.5 L

P = 9.41 atm

9.41 atm is the pressure in atmospheres of the gas remaining in the flask

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Na3PO4 With the chemical formula Na3PO4 and a molecular weight of 163.94 g/mol, sodium phosphate is a phosphate salt.

Ionic compound Na3PO4 (N a 3 P O 4) exists. This is due to the fact that it contains both sodium and phosphate ions, the former of which are cations and the latter of which are anions. The chemical is molecular because sodium is a metal while phosphorous and oxygen, which together make up phosphate, are both nonmetals.

Sodium phosphate is the name of the ionic substance. Sodium and phosphate ions make up the two ions in the solution. The symbols for these two ions are Na+ and PO34 N a + a n d P O 4 3.

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Answer: C5H4O4

Explanation:

First, find how many moles of Carbon and Hydrogen we know we have from these reactions.

The molar mass of Carbon Dioxide is 44g, so we have 0.508 moles CO2 and therefore 0.508 moles of Carbon from the original compound.

The molar mass of Water is 18g, so we have 0.203 moles of H2O, and we double the amount of moles of hydrogen because there are two hydrogens per water molecule, so 0.406 moles of hydrogen.

This gives us a ratio of moles 0.508:0.406:X, where X is moles of oxygen. 0.508/0.406 is 1.25 so this ratio is 5:4:X.

We now know how many moles of Carbon and Hydrogen are in the compound and the molar mass of the compound and can plug in values.

5(molar mass carbon) + 4(molar mass of hydrogen) + X(molar mass of oxygen) = 128g
5(12) + 4(1) + X(16) = 128

X=4

So, the formula is C5H4O4.

Nitric acid is a strong acid because it completely ionizes into hydronium (H₃O⁺) and nitrate (NO₃⁻) ions in aq. solutions.

The chemical formula for nitric acid is HNO₃, and it is an inorganic substance. It is a mineral acid that is extremely corrosive. The substance lacks any apparent color, however, older samples often have a yellowish tinge to them because of the degradation into oxides of nitrogen. The nitric acid that is available for purchase on the market has a volume of 68% in H₂O. Fumigating nitric acid is the name given to the solution if it reaches a concentration of greater than 86% HNO₃. Fumigating nitric acid can be further classified as either red-fuming nitric acid at concentrations greater than 86% or white-fuming nitric acid at concentrations greater than 95%. This distinction is made based on the amount of nitrogen dioxide that is present.

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Answer:

[tex] \huge{ \boxed{132 \: g}}[/tex]

Explanation:

To find the mass of the molecule given it's number of moles, we first find the molar mass of [tex] CH_4 [/tex] after that we use the formula;

mass(g) = Molar mass (g/mol) × moles

Molar mass of [tex] {CH_4} [/tex] = 12 +4(1) = 12+4 = 16 g/mol

number of moles = 8.25 mol

mass = 16 × 8.25 = 132

We have the final answer as

132 g

(A) The mass of citric acid in the juice sample is 0.576g

(B) The mg of citric acid present per mL of juice is 23.08 mg/ml

Sodium hydroxide (NaOH) reacts with acids, thus:

NaOH + H⁺ → H₂O + Na⁺

The volume of titration is: 18.39mL - 0.73mL = 17.66mL

Moles of this volume in 0.17M NaOH are: 0.01766L × (0.17 mol / L) = 0.00300mol NaOH ≡ mol citric acid

Assuming the only acid in pear juice is citric acid-

As molar mass of citric acid is 192.124g/mol.

Mass of citric acid is: 0.00300mol citric acid × (192.124g / mol) =0.576g citric acid .

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Answer: 107 mL

Explanation:

This equation can be modeled as MV=MV. Where M is molarity and V is volume.

The ratio between the two values is 1 mol to 1 mol so we do not have to deal will manipulating mol amounts and can just plug in values.

(0.35)V=(0.75)(50)

V=107 mL

Answer: 107 ml

Explanation:

The periods are the horizontal rows in the periodic table. the vertical column are the groups in the periodic table.

The horizontal rows are periods in the periodic table and the column in the periodic tables are groups . the some of the periodic trends are given below :

This question is incomplete, I answer  the question in general according to my knowledge.

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Answer:

A reaction that converts a saturated acid into an unsaturated acid is called hydrogenation.

Explanation:

Answer:

succinate dehydrogenase

Explanation:

CH3OH(g) —> CO(g) + 2 H2(g) The reaction takes place in a rigid, insulated vessel that is initially at 600 K. (B) The sum of the bond enthalpies of the bonds in the reactant is less than the sum of the bond enthalpies of the bonds in the products.

The term "bond enthalpies," which is also referred to as "bond energy," describes the strength and subsequently the stability of a chemical connection. The bond enthalpy of a chemical bond is the total energy required to dissolve 1 mole of that chemical bond. The single bond between oxygen and hydrogen, for instance, has a bond enthalpy of 463 kJ/mol. This means that a total energy of 463 kilojoules must be used to break a mole of hydrogen-oxygen single bonds. The fact that a chemical bond breaking process is always endothermic must constantly be kept in mind (because energy must be supplied to the molecule in order to break the chemical bonds that constitute it). As a result, whenever a chemical bond breaks, there is a positive enthalpy shift (H > 0). The creation of a chemical bond, on the other hand, is virtually invariably an endothermic process. There will be a negative enthalpy shift under these circumstances. The "mean bond enthalpy" or "average bond enthalpy" refers to the strength of a single bond within a molecule.

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According to the equation G° = -nFE°, the standard change in free energy, G°, and the standard potential, E°, for a redox reaction are connected.

Due of its higher standard reduction potential, the silver half-cell will go through reduction. Oxidation will take place in the tin half-cell. E0cell=E0red+E0oxid can be used to compute the total cell potential.

The amount of energy released during a chemical reaction's conversion of reactants into products under standard circumstances is known as the standard free energy change (or "Go").

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Answer: 500K and 0.10atm

Explanation:

An important concept to remember is that gases behave most ideally under low pressure and high temperature. 500 K is a high temperature and 0.10 atm is a low pressure, which makes that the best answer.

A gas produced when H3PO4 is added to an aqueous solution of Ba(NO3)2

Phosphoric acid is a weak acid. Phosphoric acid, also known as orthophosphoric acid, is a tricrotic acid that exists as a dense liquid. It is an irritant or corrosive to the skin, eyes, and other mucous membranes of both humans and laboratory animals. Its salts, though, exhibit a significantly lower irritancy potential. Phosphoric Acid can irritate the lungs. Repeated exposure may cause bronchitis to develop with cough, phlegm, and/or shortness of breath. * Long-term exposure to the liquid may cause drying and crack of the skin.

H3PO4 can donate three protons during a dissociation reaction H3PO4 has three steps of dissociation.

First ionization step: H3PO4(Aq)⇌H+(aq)+H2PO4−(aq)

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A small drop of oil in water assumes a spherical shape. This is due to the property of surface tension.

Surface tension is defined as, " The property of the surface of a liquid that allows it to resist an external force, due to the cohesive nature of its molecules". In other words, this property of the liquid holds the liquid molecules together and resists any external force on the surface.

The surface tension of a drop of oil tends to have a minimum surface area, therefore the drop of oil acquires a spherical shape. Also, oil is made up of non-polar molecules which doesn't form any interactions with the polar water molecule, so there is an adhesive force between the molecules of oil and water.

As  a result, due to this property of surface tension, a drop of oil in water assumes a spherical shape.

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The volume of the base should be gradually increased, stopping once the equivalence point is achieved. At the volume halfway between the equivalence point and the acid, the acid's pKa is equal to the pH.

Titration, sometimes referred to as titrimetry, is a method for calculating the concentration of a specific analyte in a mixture that is used in chemical qualitative analysis. Titration, which is also sometimes referred to as volumetric analysis, is a crucial analytical chemistry method.

The following is the fundamental titration principle: The sample being studied is given a solution, referred to as a titrant or standard solution. A chemical is present in the titrant in a known concentration.

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At stage a water cools and turns to liquid is called as condensation. in the water cycle, clouds form as a result of condensation . during which process of the water cycle does water change from a gas to a liquid is condensation.

The stage a water cools and turns to liquid; in the water cycle is the condensation . in the water cycle, clouds form as a result of the condensation. the cloud formation is the stage of the condensation. in condensation the water vapor changes to the gas to liquid. condensation is during which process of the water cycle does water change from a gas to a liquid.

The precipitation is the stage at which the when the enough droplets are merge and it falls out the cloud to the ground below called as precipitation.

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The solera system is the systematical aging and the blending of spanish sherry where a portion of wine from vintage year is removed and added an older vintage. oldest blend is then bottled and sold. this statement is true.

The solera system can be defined as the process used for liquids that aging liquids these are like wine, beer vinegar, the brandy. it is done by the fractional blending. the process is done in such a manner that the final product is the mixture of the ages. as the process continues for many years the average age will gradually increases.

Thus, The  portion of the wine from each the vintage of year is removed and added to an older vintage, the oldest blend will bottled and then sold.

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