Go back to the main page and click on hardness. black, grey, black
1.
What is the name of the scale used to determine the hardness of mineral. The mohs
2. If I have a mineral that can be scratched by a diamond, but cannot be scratched by
topaz, what is its hardness?the substance that
3. Name and give the hardness of an example of a soft, intermediate and hard mineral.
1
Go back to the main page and click on cleavage/fracture.
1. What is cleavage? What is fracture?

What kind of ion is contained in salts that produce an acidic solution? a positive ion that attracts a proton from water a positive ion that releases a proton to water a negative ion that attracts a proton from water a negative ion that releases a proton to water

Lem 2 the data below are for the system ethyl propyl ether (1)-chloroform (2) at 0.5 bar. use the data to answer the following questions (all questions refer to p d 0: 5 bar). a) what are the boiling points of the pure components at 0.5 bar? b) a mixture with the overall composition z1 d 0: 1 is brought to 47.6ä±c, 0.5 bar. what is the phase? c) 100 mole of a mixture with z1 d 0: 1 (state a) is mixed with 22 mole of pure ethyl propyl ether vapor (state b). the mixing takes place at 47.6 ä±c, 0.5. bar. what is the phase of the resulting mixture (state c)? if the state is a v/l mixture report the number of moles and mole fractions in each phase. d) plot the txy graph and show states a, b and c. the graph must be done by computer and should be properly annotated. ethyl propyl ether (1) - chloroform (2) at 0.5 bar t ( ä±c) x1 y1 t ( ä±c) x1 y1 42.9 0.000 0.000 49.0 0.470 0.455 43.0 0.020 0.010 49.1 0.520 0.520 43.9 0.065 0.029 48.9 0.567 0.592 45.4 0.156 0.089 48.3 0.652 0.720 46.4 0.215 0.142 47.6 0.745 0.815 47.6 0.296 0.223 46.7 0.822 0.872 48.3 0.362 0.302 45.7 0.907 0.937 48.7 0.410 0.375 44.6 1.000

Write a hypothesis that answers the lesson question, “while observing a chemical reaction, how can you tell which reactant is limiting? ” hypothesis: if a substance is the limiting reactant, then . . because . .