A solution of a compound in ethanol shows an absorbance of 0.58 at 236 nm in a cell with a 1-cm light path. Its molar absorptivity in ethanol at that wavelength is 12,600 M−1cm−1. What is the concentration of the compound? Express your answer to two significant figures and include the appropriate units.

C = 4.60x10⁻⁵ M

Explanation:

The concentration of the compound can be calculated using Beer-Lambert Law:

Where:

A: is the absorbance of the ethanol = 0.58  

ε: is the molar absorptivity of the ethanol = 12600 M⁻¹cm⁻¹

C: is the concentration of the compound =?

l: is the optical path length = 1 cm

Hence, the concentration of the compound is:

Therefore, the concentration of the compound is 4.60x10⁻⁵ M.

I hope it helps you!

pre-sliced bread is a relatively recent development in baking technology. previous to that, it was always sold in a bakery in daily-made contiguous loaves with no wrapping, and was moderately perishable, usually being used with a day or two (which is why every bakery had a discounted “day-old” bread table.) therefore, pre-sliced bread would grow stale quickly. the hard crust provided a protective layer, and once the exposed dry slice left from the previous cut was removed, the interior was still soft.

what keeps bread soft is the moisture retained in the crumb (the light spongy part that’s not crust). the reason the crust develops is the surface of the dough gets exposed to hot dry air during baking which browns the outer layer and seals it, preventing all the moisture from escaping the dough. longer exposure to air will also eventually cause your bread to lose flavor and become stale.

people were used to cutting slices as they needed them and storing bread in a specially-made wooden or metal breadbox or pail with a lid to preserve it longer, but the first automatically sliced commercial loaves were produced on july 6, 1928, in chillicothe, missouri, using a machine invented by otto rohwedder, an iowa-born, missouri-based jeweler.[1] pre-sliced bread would indeed dry out, were it not for another 20th century technology: the plastic bag. bread could now be pre-sliced, and if the enclosing bag remains sealed as much as possible, the bread will remain soft and fresh for longer than if sitting unwrapped on a shelf or enclosed in a bread box that is not air-tight. sealed packaging meant bread could also be sold on store shelves and eliminate frequent trips to a bakery.

sealing bread in a plastic bag had another effect: the moisture in the loaf will re-distribute into the crust and soften it, which is sometimes more pleasing in a sandwich - especially for children whose teeth might not yet be strong enough to tear through a hard crust. a homemade loaf of bread can be sealed in a bag overnight and the crust will become soft like store-bought sandwich bread.

these were novel changes in how bread was produced and sold, which led to the coining of the phrase “the greatest thing since sliced bread.”

question: ray weighs 100 kilograms, his wrestling partner, bobby, weighs 50 kilograms. if ray moves at 4 m s , how fast will bobby have to run at him to apply an equal amount of kinetic energy?

answer: 8 m/s he needs to run twice as fast to keep up so he has some work to do

explanation:   if the mass has units of kilograms and the velocity of meters per second, the kinetic energy has units of kilograms-meters squared per second squared.

question answered by

(jacemorris04)