Consider the equilibrium for the vapor pressure of br2(): k 0.29 br2()br2(g) if a 1.0 l container has 1.00 bar of br2(g) and 3.45 mol of br2(0), what will happen? the excess br: (g) will condense to form br2() until equilibrium is established. b. the excess br2(g) will evaporate to form br2() until equilibrium is established. c. the rate of condensation will be equal to the rate of evaporation since the mixture is at dynamic equilibrium and no change will be observed. d. the excess br20) will evaporate to form br2(g) until equilibrium is established. e. the excess br: 0) will condense to form bra() until equilibrium is established. a. 3. out of the following list of group iv hydrides (ch4, sih4, geh, snha) predict which liquid will have the greatest surface tension with the best explanation: a. ch4) because ch ) has intermolecular hydrogen-bonding b. sih4(i) because sih4(i) has the greatest dipole-dipole intermolecular forces. c. geh) because geh4(l) has the greatest dipole-dipole intermolecular forces. d. snh4() because snh4() has the greatest dispersion intermolecular forces. e. they should all have the same surface tension because they are all in group iv sublimes, a 4. when a this phase change is converts to a (ii) when the intermolecular forces(v) (ii) because energy is (iv) (v) form (i) (iv) absorbed liquid endothermic endothermic solid liquid exothermic solid a. solid b. absorbed released gas break break c. d. solid gas exothermic released form solid exothermic released form gas 5. at 25°c, glass (sio2) does not have a regular arrangement of its atoms. thus glass is an a. crystalline ionic compound. b. amorphous ionic compound. c. crystalline network covalent solid. d. amorphous network covalent solid. crystalline molecular solid. example of a(n): e. 1.00 g of chromium (lii) chloride (crcls) is dissolved in 100 ml of pure water at 25°c. what is the resulting ph with the best corresponding reason? a. the ph-7 because chromium(iii) and chloride are neutral ions b. the ph> 7 because chromium(iii) is a neutral cation and chloride is a weak brønsted base. c. the ph> 7 because chromium(ii) is a weak brønsted acid and chloride is a strong brønsted base. d. the ph

explanation:

venn diagram is pictorial representation with of circles showing the relation between two finite sets or things. the intersection part of two circles conveys the relation present in between those sets or things.

here in the venn diagram of sand and salt two circles represent sand and salt. but the area falling under the intersection of these circle represents the mixture of sand and salt.

so, in a venn diagram the mixture will be placed in a middle that is in between the intersection of two circles.

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.”

i think its 100.

hope this !

answer: mole of the gas

answer: mole of the gasexplanation: