A plant, because it can use photosynthesis to make food and still survive.
Yes, the result could differ if the reaction were carried out in a sealed container. In a sealed container, the gases produced during the reaction would be trapped, potentially creating pressure. This could affect the rate and completeness of the reaction compared to an open system where the gases can escape.
A toxic vapor would be safest in glass container with a tightly sealed lid. Vapors can seep from the smallest opening, so the seal must be firm.
A sealed container of molasses could explode if the temperature inside the container rises significantly, causing the molasses to heat up and produce gas. As the gas builds up, pressure will increase beyond the container's capacity to hold it, leading to a rupture or explosion. Additionally, if fermentation occurs due to yeast present in the molasses, carbon dioxide could be produced, further contributing to the pressure buildup.
No, water cannot evaporate in a closed container after 15 years as the evaporated water would condense back into the liquid form due to the closed environment preventing the water vapor from escaping. The water cycle within a closed container would reach equilibrium, resulting in no net loss of water over time.
The pressure measured in a closed two-liter container would depend on factors such as the temperature and the amount of gas or liquid inside the container. If the container is sealed and there is no chemical reaction occurring inside, the pressure would remain constant at the equilibrium pressure of the system.
I would say sealed container as it is the air that spoils it.
A sealed container of air would be crushed after being frozen because as the pressure decreases, the temperature also decreases. The air molecules inside of the sealed container shrink when it is frozen. The colder the air, the lower the temperature.
No, they need CO2 from the atmosphere.
Yes, the result could differ if the reaction were carried out in a sealed container. In a sealed container, the gases produced during the reaction would be trapped, potentially creating pressure. This could affect the rate and completeness of the reaction compared to an open system where the gases can escape.
The mass would remain the same. In a sealed container, the products of burning (such as soot and water vapor) are not able to escape, so the mass inside the container would stay constant due to the law of conservation of mass.
A hermetic container is a container that is airtight, preventing the entry of air or other gases and the escape of contents such as food or chemicals. This type of sealed container is commonly used to preserve the freshness and quality of the contents inside by minimizing exposure to external elements.
If it has been in a sealed container in brine it will be fine. I would love some of that.
i would say brownies stay fresh for about 3-5 days if they are in a sealed container.
Once cooked, pasta should be stored in a sealed container in the refrigerator where it will keep for a few days. If you would like it to last longer, you could try freezing it, but I'd suggest adding some sauce or oil to it before you do.
A toxic vapor would be safest in glass container with a tightly sealed lid. Vapors can seep from the smallest opening, so the seal must be firm.
Because when it is cooled, the air inside contracts, or shrinks, so to avoid creating a void the container will crush inward to occupy the space.
A sealed container of molasses could explode if the temperature inside the container rises significantly, causing the molasses to heat up and produce gas. As the gas builds up, pressure will increase beyond the container's capacity to hold it, leading to a rupture or explosion. Additionally, if fermentation occurs due to yeast present in the molasses, carbon dioxide could be produced, further contributing to the pressure buildup.