Based on what you've learned about heat energy, explain the factors that would determine how quickly a piece of meat cooked on a barbecue grill. Why would the amount of water in the meat affect the speed of cooking? (5 points) Think about the variables in the heat equation and about the specific heat capacity of water.

For each of the following compounds, write the formula then predict whether it would be a strong, weak, or non-electrolyte when placed in di water. for the ionic compounds only, put (s) or (aq) after the forrmula formula strong, weak or non electrolyte? a calcium hydroxide b. silver carbonate c. lead(ii) sulfate d. phosphorus trifluoride e. sodium phosphide f barium sulfate g. strontium acetate h. zinc nitrate

Which buffer would be better able to hold a steady ph on the addition of strong acid, buffer 1 or buffer 2? explain. buffer 1: a solution containing 0.10 m nh4cl and 1 m nh3. buffer 2: a solution containing 1 m nh4cl and 0.10 m nh3

How does the value of the equilibrium constant show that a reaction reaches equilibrium very quickly? (a) the equilibrium constant is large. (b) the equilibrium constant is small. (c) the equilibrium constant is zero. (d) the value of the equilibrium constant does not show how quickly a reaction comes to equilibrium.