Chemistry, 24.06.2020 15:01, Deadpool9609
A solid is dissolved in a liquid, and over time a solid forms again. How can
you confirm the type of change that took place?
A. Testing the new solid to show that its properties are the same as
the starting solid would confirm that a physical change took
place.
B. The solid dissolving in a liquid is confirmation that a chemical
change took place.
C. The solid forming from the liquid is confirmation that a physical
change took place.
D. Showing that the total mass of the solid and liquid changed would
confirm that a chemical change took place.
Answers: 2
Chemistry, 22.06.2019 07:30, reaperqueen21
Compare and contrast the bohr model and the electron cloud models of the atom.
Answers: 1
Chemistry, 22.06.2019 12:30, ethanw8973
If 22.5 liters of oxygen reacted with excess of hydrogen, how many liters of water vapor could be produced?
Answers: 3
Chemistry, 22.06.2019 21:50, BookandScienceNerd
Answer the questions about this reaction: nai(aq) + cl2(g) → nacl(aq) + i2(g) write the oxidation and reduction half-reactions: oxidation half-reaction: reduction half-reaction: based on the table of relative strengths of oxidizing and reducing agents (b-18), would these reactants form these products? write the balanced equation: answer options: a. 0/na -> +1/na+1e- b. nai(aq) + cl2(g) → nacl(aq) + i2(g) c. +1/na+1e- -> 0 /na d. -1/2i -> 0/i2+2e- e. no f. 4nai(aq) + cl2(g) → 4nacl(aq) + i2(g) g. 2nai(aq) + cl2(g) → 2nacl(aq) + i2(g) h. 4nai(aq) + 2cl2(g) → 4nacl(aq) + 2i2(g) i. nai(aq) + cl2(g) → nacl(aq) + i2(g) j. 0/cl2+2e -> -1/2cl- k. yes
Answers: 1
Chemistry, 23.06.2019 01:00, stefaniethibodeaux
Substance 33°f 100°f peanut oil solid liquid margarine solid liquid chocolate chips solid liquid which conclusion fits the data in the table? a. heat chemically changes chocolate and margarine. b. all solids become liquid at 100°f. c. removing heat from a substance it to melt. d. matter may change shape when it is heated.
Answers: 1
A solid is dissolved in a liquid, and over time a solid forms again. How can
you confirm the type o...
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