How the phase changes are detected with the help of differential thermal analysis?
Comparison between light field microscopy and electron microscopy.
Using your understanding of factors affecting reaction rate, which of the following explains why meat will spoil faster when sliced than when left unsliced?
a. When you slice meat, a catalyst is being added, meaning the reaction will speed up and the meat will spoil faster.
b. There is more surface area when sliced than unsliced, meaning the reaction can go faster, so it will spoil faster.
c. There is more surface area when unsliced than sliced, meaning the reaction can go faster, so it will spoil faster.
d. The temperature for the unsliced meat is higher than sliced meat, so the reaction can go faster, so it will spoil faster.
Consider the reaction: 3 H2(g) + N2(g) « 2 NH3 (g) + heat
State the optimal temperature and pressure conditions necessary for maximum production of NH3 (meaning will pressure/temperature have to be high or low?)
______pressure; _______temperature
Based on equation 2, if hydrogen gas concentration increases, where would the equilibrium shift?
Eqn 2:
N2(g) + 3 H2(g) <--> NH3(g) + energy
a. left
b. right
c. no change
Based on equation 2, if pressure were added, where would the equilibrium shift?
Eqn 2:
N2(g) + 3 H2(g) <--> NH3(g) + energy
a. left
b. right
c. no change
Based on equation 2, if the system is heated, where would the equilibrium shift?
Eqn 2:
N2(g) + 3 H2(g) <--> NH3(g) + energy
a. no change
b. right
c. left
Based on equation 1, if pressure is decreased, where would the equilibrium shift?
Eqn 1:
CO2(g) + H2(g) < --> CO(g) + H2O(g) + energy
a. right
b. no change
c. left
Based on equation 1, if the system is cooled, where would the equilibrium shift?
Eqn 1:
CO2(g) + H2(g) <--> CO(g) + H2O(g) + energy
a. right
b. left
c. no change
Based on equation 1, if a catalyst is added, where would the equilibrium shift?
Eqn 1:
CO2(g) + H2(g) <--> CO(g) + H2O(g) + energy
a. left
b. right
c. no change