Difference in Mendeleevs table and modern periodic table
Briefly describe the difference in the Mendeleev’s table and modern periodic table?
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Periodic table is now arranged in the order of raising atomic numbers. Furthermore, it is stated that the modern table makes it simpler to read and learn. The manner that it is set up now permits scientists to make modifications whenever essential.
Unit of measurement- These are also some systems for units: (1)
Whether HCl is a base or an acid? Briefly state your comments?
1. Physical state: the first three aliphatic acids are colourless liquids with pungent smell. The next six are oily liquids with an odour of rancid butter while the higher members are colourless, odourless waxy solids. Benzoic acid is referred to
Vander Waal's radii can be assigned to the atoms of molecules on the basis of the closeness of approach of these atoms in crystalline substances. Diffraction studies of crystals give information about hoe molecules can approach each other and can pack
The vapor pressure of pure benzene at a certain temperature is 200 mm Hg. At the same temperature the vapor pressure of a solution containing 2g of non-volatile non-electrolyte solid in 78g of benzene is 195 mm Hg. What is the molecular weight of solid:
Average covalent radii can be assigned on the basis of molecular structures. The accumulation of structural data by spectroscopic studies and both electron and x-ray diffraction studies allows one to investigate the possibili
Give me answer of this question. 5cm3 of acetone is added to 100cm3 of water, the vapour pressure of water over the solution: (a) It will be equal to the vapour pressure of pure water (b) It will be less than the vapour pressure of pure water
The boiling point of benzene is 353.23 K. If 1.80 gm of a non-volatile solute was dissolved in 90 gm of benzene, the boiling point is increased to 354.11 K. Then the molar mass of the solute is: (a) 5.8g mol-1 (b)
The free energy of a gas depends on the pressure that confines the gas. The standard free energies of formation, like those allow predictions to be made of the possibility of a reaction at 25°C for each reagent at
During processing of food, several chemicals are added to it to augment its shelf life and to make it more attractive as well. Main types of food addi
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