Chemistry, 10.01.2021 20:10 chasedehlin3999
Which method of popcorn popping transfers heat into the kernels without any direct contact (nothing hot touched the kernels)? Explain.
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Chemistry, 22.06.2019 17:10
Acalorimeter is to be calibrated: 51.203 g of water at 55.2 degree c is added to a calorimeter containing 49.783 g of water at 23.5ď°c. after stirring and waiting for the system to equilibrate, the final temperature reached is 37.6 degree c. specific heat capacity of water (s = 4.18 j/gâdegree c). calculate the calorimeter constant. (smδt)warm water = -[(smδt)cold water + (calorimeterδtcold water)]
Answers: 2
Chemistry, 23.06.2019 00:30
â˘hydration â˘dissociation â˘dissolving which one goes to which
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Which method of popcorn popping transfers heat into the kernels without any direct contact (nothing...
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