Smaller one.
At room temperature an ice cube...is rapidly melt. It is impossible for the ice to have the room temperature (ca. 20 0C) at normal pressure.
Barometric pressure has everything to do with temperature. There is a simple way to understand the relationship... The higher the temperature is, the lower the pressure. The lower the temperature is, the higher the pressure. Reasoning: Barometric pressure is caused by expansion and contraction of gaseous molecules(the air we breathe). Heat causes the molecules to expand, and become less dense, causing the warm air to rise, and pressure to be dropped. Cold causes the molecules to contract, making the air become more dense, and fall closer to the ground. Heat is rapidly moving, generously spaced molecules. Cold is slower moving, closer spaced molecules.
It means that your temperature is dropping.
The atmosphere.
Temperature
Gases have no shape; Gases have no volume; are compressible; diffuse rapidly; have low density; and exert pressure.
When the temperature reaches the boiling point, which is 99.97° in normal conditions.
The atomic bonds of gas particles are much weaker than that of liquids, allowing them to diffuse faster
At room temperature an ice cube...is rapidly melt. It is impossible for the ice to have the room temperature (ca. 20 0C) at normal pressure.
Solid - Particles vibrate and rotate about a fixed position and do not diffuse measurably Liquid - Particles move freely in all directions slowly and diffuse slowly Gas - Particles move freely in all directions rapidly and diffuse rapidly
Four factors are:- temperature- pressure- catalysts- stirring
No, heavier gas particles diffuse slower than lighter gas particles
A high temperature, a low pressure, a big exposed area, stirring - all favors evaporation.
The idea is that they tend to be made up of lighter molecules; on average, these move faster (for a given temperature) than heavier (actually, more massive) molecules.
The higher the amount of heat the faster the food is cooked. Generally speaking the temperature of water doesn't go much over 212ºF(100ºC) and at higher elevations the temperature can be less. This is because water will boil at a lower temperature if it is under less pressure. When the pressure cooker maintains the contents under pressure the water can surpass the normal boiling temperature.
If the stomata were smaller then CO2 would diffuse into the cell less rapidly.
Yes.