The lowered P.E. is due to the aromaticity of benzene. So, from the above calculations, Benzene's aromatic stabilization energy is -35 kcal/mole.(Actually it's -36 kcal/mole; which is pretty close to our calculated value.)
Using figure 1, answer the following questions: a.) Based on the data in figure 1, estimate...
Based on the data of Respirstion of Peas at Room Temperature and Colder Temperature answer the following questions: 1. Write two hypothesis that this experiment is designed to test 2. Using the general gas law (V= nRT/p) give the variables that had to be controlled for your data to be valid. State the controls used for each variable and any means used to correct for the influence of a variable. 3. Why does respirometer 3 serve as a negative control?...
can someone help me find the answeres for these questions? The answer you fill in on your bubble sheet is the one that will You should circle the answer on this sheet for your own reference You can only get the 4 points for this question if you have filled in your name and Do you understand this? а.yes IsU bubble. 1. ly on the bubble sheet and you completely and darkly fill in the ""Check following on the bubble...
1) Write a Reaction equation using 4- aminobenzenesulfulfonic acid (aniline derivative) and 8-anilino-1-naphthalenesulfonic acid (coupling agent). Write the mechanism. SYNTHESIS OF AZO DYES INTRODUCTION Humans' love of color dates back almost to prehistoric times, yet it is not actually until the modern era that the full range of the rainbow has been accessible to the majority of people irn their clothes and other textiles. Ancient or medieval times have often been described as being quite splendid with their "tyrian purple"...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...