How much energy is needed to change 70g of ice at 0ºC to water at 90°C?

The energy needed to change 70 g of ice to water is aprrox. 50 kJ.

Explanation:

As the problem is to derive the energy required to melt the ice to water, first we have to determine the latent heat of ice. Latent heat of ice is also termed as latent heat of fusion. It is the amount of energy stored in the molecules in order to form ice from water. So, generally 1 g of ice will have 334 J of energy in them.

Then, 70 g of ice will contain 70 × 334 J = 23380 J=23.38 kJ of latent heat of fusion.

So, this energy is used to convert ice to water. Another energy is required to increase the temperature of water to 90°C from 0°C. This is derived using the specific heat formula.

Q = mass×specific heat of water×change in temperature

Mass is given as 70 g, specific heat of water is 4.186 J/g and the change in temperature will be (90-0)=90°C

Then, Q = 70×4.186×90=26372 J=26.4 kJ

So, the total energy needed is 26.4 +23.4 = 49.8 kJ.

Thus, the energy needed to change 70 g of ice to water is aprrox. 50 kJ.

water   molecules stay close to each other through cohesion, the collective action of hydrogen bonds between water molecules. cohesion plants draw water upwards from the root through the stem's transport tubes (xylem) to the leaf. this transport occurs even in large trees and against gravity. transpiration, evaporation of water from plant leaves, creates a tension on water molecules being pulled up from the stem and roots.

water also has high (the attraction of one substance to another) properties because of its polar nature. adhesion of water molecules to plant cell walls counteract gravity while water is transported from roots to leaves.

water exhibits a very high surface tension when compared to other liquids. surface tension is a property of a liquid that holds the surface together and allows it to resist an external force. by capillary action, the water forms concave menisci inside the pores. the high surface tension of water pulls the concavity outwards, generating enough force to lift water from the roots to the leaves of plants.

thus, cohesion, along with adhesion and surface tension creates a capillary action that keeps water molecules interacting and moving through the plants out to the leaf cells.

therefore, option d) is the correct answer.

explanation:

they vary. it used to be meat, grain, bread, candy, beverages, donuts, and fruits/vegetables. now they added exercise in.