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The bottom - this is why the hydrocarbons with the shortest chains leave the tower at the top as they have a lower boiling point.

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Is it hotter at the top or bottom of the oven?

The top of the oven is usually hotter than the bottom.


Is the bottom or top of the oven hotter?

The top of the oven is typically hotter than the bottom.


Is the top or bottom of the oven hotter?

The top of the oven is typically hotter than the bottom.


Where is the fractionating tower the coldest?

In a fractionating tower, the coldest regions are typically located at the top. As vapor rises through the tower, it cools and condenses, with lighter, more volatile components reaching higher levels. The temperature gradient allows for the separation of different components based on their boiling points, with heavier fractions condensing lower down in the tower.


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2. The angle of depression of the top and bottom of a tower as seen from the top of a 100m high cliff are 300 and 600 respectively. Find the height of the tower.?

. The angle of depression of the top and bottom of a tower as seen from the top of a 100m high cliff are 300 and 600 respectively. Find the height of the tower.?


What fraction is found at the top of the fractionating column?

numerator


What is the top of an oil fractionating column is?

The top of an oil fractionating column is where the lighter hydrocarbon fractions, such as gases and light liquids, are collected and removed from the column. This process separates the different components of crude oil based on their boiling points.


What is the height of Eiffel tower from top to bottom in meters?

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Which spot in the oven is hotter?

The upper part of the oven is hotter as you may think that the nearer the flame the hotter but this isn't the case, because heat rises so the top is hotter than the bottom or the middle


Why is the top of the oven hotter than the bottom at most times?

The top of the oven is typically hotter than the bottom due to the design of most ovens, which often have heating elements located at the top. This causes the heat to rise, creating a temperature gradient where the upper part becomes hotter. Additionally, hot air circulates, further distributing heat unevenly. As a result, foods placed on the top rack may cook faster than those on the bottom.