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How many mole are contained at STP?

How many mole are contained at STP? Topic: Law homework site
June 27, 2019 / By Isleen
Question: how many moles are contained in each of the following at STP? a) 22.4 L N2 b) 5.60 L Cl2 c) 0.125 L Ne d) 70.0 mL NH3
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Elisabeth Elisabeth | 1 day ago
Use the Ideal Gas Law PV=nRT Here's the integer variables: (1)(22.4)=n(0.0821)(273) [FYI: gas constant changes depending upon the units used, so in this case I had used atmospheres, liters and kelvin -- L atm K−1 mol−1 -- which calls for the number you see at variable R.] In the example above (for the nitrogen gas) you would solve for variable n. In this case n=1.00059375 You could round that, but that's your volition -- probably not a good idea. Keep in mind that nitrogen and chlorine are diatomic gases and ammonia is a compound. I'm not gonna do your homework for you, but the sites I referenced (in the sources below) will help you if you get confused. Trust me, learning this stuff is a lot more helpful to you than just seeking out blatant answers.
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Elisabeth Originally Answered: Mole removal?
Hi there, I’m sorry to hear that you have become so self-conscious about this mole. The first thing you need to realize is that it is probably not nearly as noticeable to others as it is to you. This is often the case because we spend so much time analyzing our own image in the mirror. I would not recommend any over-the-counter mole removal treatments for several reasons. Most importantly, before attempting any type of removal or treatment for a mole, it is important to ensure that it is benign. A trained dermatologist usually can visually inspect a mole and let you know if there is any skin cancer risk. These topical remedies can also lead to scarring and leave behind changes in skin pigmentation. However, most likely they will just not be effective. For most people who desire removal of moles for cosmetic purposes, it is because they are raised. If that is the case, there is a very simple procedure called a “shave biopsy” that shaves the mole flat without having to surgically excise the entire mole. It will leave behind a flat scar, that most people prefer to the raised mole. A dermatologist can provide the procedure, it is relatively painless and takes about 10 minutes. This will also be less expensive and leave a smaller scar than a full surgical excision. I hope this helped you in some way! Jeremy Fenton, M.D. Board Certified Dermatologist Note: The information provided is not a substitute for medical or professional care, and you should not use the information in place of a consultation or the advice of your physician or other healthcare provider.
Elisabeth Originally Answered: Mole removal?
I remove my own skin tags unless they are big enough to need a stitch, most are not. Moles are to be removed bt a doctor. I remove mine, sisters and a friends skin tags with a tiny pair of cutical scissors. I am not telling you to do it, just saying it can be done. It is what the doctor will do and charge you for it. Your body, your choice.
Elisabeth Originally Answered: Mole removal?
I went to a medical type spa where they do botox/hair removal and had a skin tag removed. It cost around $80 and was really quick and painless. That's a chunk of cash but if it's really bothering you it's worth every penny.

Chloris Chloris
A mole of any gas (at STP) is defined as 22.4 liters, so that you'll easily calculate the solutions; basically convert the quantity to liters (if nercesary) and divide via 22.4 L/mole to get moles. for C: (15.0 ml x 1L/1000ml)/22.4L/mole = 0.00067mole
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Chloris Originally Answered: How do you make Mole sauce?
Mole has many varieties, the recipes depend on what you want, here is just one example: Mole, pronounced (MOH-lay) is from the Nahuatl molli , meaning "concoction, or mixture". Red mole is from central Mexico in the Puebla and Oaxaca regions, also know as the Land of Seven Moles. Other mole colors include brown, black, green, and yellow. This red mole is a rich, dark, reddish-brown sauce usually served with poultry. Generally, mole is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds and a small amount of chocolate. It is important to note that not all moles contain chocolate. The traditional mole is usually served over turkey. I N G R E D I E N T S 1 (4 - 5) pound chicken, cut up in at least 6 - 8 pieces. 4 dried pasilla chilies 4 dried mulato chilies 6 dried ancho chilies or 14 dried ancho chilies. 2 cups boiling chicken stock, fresh or canned 3/4 cup blanched almonds I cup coarsely chopped onions 3 medium tomatoes, peeled, seeded and coarsely chopped, or I cup drained, canned Italian plum tomatoes 1/2 cup lightly packed seedless raisins 2 tablespoons sesame seeds I tortilla, broken in small pieces I teaspoon finely chopped garlic 1/2 teaspoon freshly ground canela cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground coriander seeds 1/2 teaspoon anise seeds 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 tablespoons lard 2 cups cold chicken stock, fresh or canned 11/2 squares unsweetened chocolate 2 tablespoons sesame seeds I N S T R U C T I O N S NOTE: Review the instructions for handling of chilies before you begin this recipe. Heat 4 tablespoons lard in 12" - heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until brown on all sides, about 12 minutes. Reduce heat to medium-low and continue to cook until almost cooked through approximately 20 - 25 min. Remove chicken and drain on paper towels. Set aside. Drain any excess lard from pan, do not rinse pan. While the chicken is cooking, prepare the mole (sauce). Prepare the chilies using the method described. In a large bowl, pour 2 cups boiling chicken stock over the prepared chilies and soak them for about 30 minutes. Blend the almonds in the jar of an electric blender until they are completely pulverized. Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and-pepper, and blend at high speed until the mixture is reduced to a smooth puree. Alternative - Make Sauce By Hand To make the sauce by hand, put the chilies, onions, tomatoes, tortilla and garlic through a food mill set over a large bowl and discard any pulp remaining in the mill. With a pestle, pound the almonds, sesame seeds and anise seeds in a mortar until they are pulverized, force them through a sieve, then stir the mixture into the chili puree. Stir in the chilies' soaking liquid and add the cinnamon, cloves, coriander, salt and pepper. Preparation Continued In a heavy 10 - inch skillet, melt 2 tablespoons of the lard over moderate heat. Pour in the mole and simmer it, stirring constantly, for about 5 minutes. Add the cold stock and the chocolate. Cook, uncovered, over low heat, stirring frequently, until the chocolate has melted. Cover the skillet and set it aside off the heat. Using the skillet the chicken was cooked in, return the chicken to the skillet. Pour the mole sauce over the chicken, turning the pieces about in the sauce to coat them evenly. Cover the skillet and simmer over low heat for about 30 minutes, basting the chicken now and then with the sauce. To serve, arrange the pieces of chicken on a heated platter and pour the sauce over them. Sprinkle the top with 2 tablespoons of sesame seeds. Makes 6 - 8 servings
Chloris Originally Answered: How do you make Mole sauce?
Mole Poblano Sauce 2 c Cups 4 Dried Pasilla chiles, stems -and seeds removed 4 Dried red New Mexican -chiles, stems and seeds -removed 1 md Onion, chopped 2 Cloves garlic, chopped 2 md Tomatoes, peeled and seeds -removed, chopped 2 tb Sesame seeds 1/2 c Almonds 1/2 Corn tortilla, torn into -pieces 1/4 c Raisins 1/4 ts Ground cloves 1/4 ts Ground cinnamon 1/4 ts Ground coriander 3 tb Shortening or vegetable oil 1 c Chicken broth 1 oz Bitter chocolate (or more to -taste) Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. I got this recipe from my neighbor, she is from Mexico and makes the best tortillas ever!!

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