Question

(A): Why baking of bread is a practical application of Charle's law?

(B) (i) Calculate the number of moles in 7 g of nitrogen.
(ii) What is the volume at STP of 7.1 g of chlorine?
(iii) What is the mass of 56 $c{m}^3$ of carbon monoxide at STP?

Answer 1

(A): Charle's law describe the expansion of gases when they are heated. Yeast used in bread produces carbon dioxide gas when baked at high temperature.
Hence, with the increase in temperatue carbon dioxide gas expands,as a result of this expansion bread becomes spongy.

(B) (i) 28g of nitrogen =1 mole

So, 7g of nitrogen = $\frac{7}{28}=0.25$ moles

(ii)volume of 71 g of $C{l}_2$ at STP =22.4 litres
Volume of 7.1 g chlorine $=7.1\times \frac{22.4}{71}=2.24$ litres

(iii) 22400 $c{m}^3$ volume have mass =28 g of CO (molar mass)
so, 56 $c{m}^3$ volume will have mass $=56\times \frac{28}{22400}=0.07g$