9. (4 pts.) When refluxing, a mixture of toluene and water is refluxing and condensing in...
2. Identify the strongest type of intermolecular forces in acetone, ethanol, water and hexane. (Structures listed on page 15.) Experiment 2 Intermolecular Forces There are three general types of intermolecular forces. All substances exhibit London Dispersion Forces (LDF), and they are generally the weakest of the three types. These London forces are due to the attractions between small, temporary dipoles that arise from the constant, random movement of the electrons in a substance. As molar mass increases, the size of...
check each statement about the temperature, check each item that is a unit of pressure, which of the following pairs of substances are held together by hudrogen bonds, multiple choice, name the phase 16. Check each true statement about the temperature 0 K. The K stands for kilo. The K stands for Kelvin. This is a temperature that is suitable for biological processes. It is absolute zero. This temperature is the middle of the Kelvin scale. This is the coldest...
answer questions #1-7 and I'll send more information on question #7. We were unable to transcribe this imagesolution of a Mixture by Distillation 4 BACKGROUND s one of the most common methods of purifyinga ery simple method: a liquid is brought to a boil, the liquid becomes a gas the gas a liquid. It is a collected returns to the liquid state and the liquid acquire sufficient e from the liquid phase and enter into the s vapor phase Evaporation...
What are the instruments that have been utilized for the review article discussions? ` 1. Introduction In recent years, nanoclays have been the object of particular interest for many scientists and researchers in chemistry, physics, engineering and biology due to their excellent properties as well as their sustain- ability [1-3]. For instance, they represent the starting point to the de velopment of smart materials for drug delivery (4-9), food packaging [10-12), environmental remediation and wastewater treatment [13], cultural heritage [14–17and...