Which of the following is the best way to explain how baking a cake or frying an egg is a chemical change? A Both are changing size and shape.
B Heat is changing the texture of both substances.
C Heat is being added to both, causing a phase change.
D The end products of both cannot be reversed to their original forms.

2h2s + 3o2 2so2 + 2h2o which option gives the correct mole ratios? h2s: so2 = 2: 2 and o2: h2o = 3: 2 h2s: so2 = 2: 3 and o2: h2o = 3: 2 h2s: so2 = 4: 4 and o2: h2o = 5: 4 h2s: so2 = 4: 6 and o2: h2o = 4: 4

Part b: study of equilibrium on solubility: mg(oh)2(s) ⇌ mg2+(aq) + 2 oh–(aq) cloudy clear (pink) 7. a. b. 8. a. b. 9. 10. 11. 12. when adding concentrated hydrochloric acid, how did the appearance of the equilibrium mixture change? the change in appearance indicated a shift in the point of equilibrium. in which direction did the equilibrium shift? (l) left (r) right explain your answer to question 7a. you should indicate which ion was added to or removed from the equilibrium mixture. when adding edta, how did the appearance of the equilibrium mixture change? the change in appearance indicated a shift in the point of equilibrium. in which direction did the equilibrium shift? (l) left (r) right explain your answer to question 8a. you should indicate which ion was added to or removed from the equilibrium mixture. upon heating in which direction is the equilibrium shifting? upon cooling in which direction is the equilibrium shifting? is the forward reaction a. endothermic explain your answers to questions 9, 10, and 11. (l) left (r) right (l) left (r) right b. exothermic

Which of the following contributes to the structural rigidity of cellulose? adjacent glucose polymers are stabilized by hydrogen bonding. glucose residues are joined by (α1→4) linkages. cellulose is a highly branched molecule. the conformation of the glucose polymer is a coiled structure.