Chapter 10: Q77E. (page 592)
What is the coordination number of a chromium atom in the body-centered cubic structure of chromium?
\(8\)is the Coordination number of a chromium atom.
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How does the boiling of a liquid differ from its evaporation?
Identify the type of crystalline solid (metallic, network covalent, ionic, or molecular) formed by each of the following substances:
\(\begin{array}{l}{\rm{(a)CaC}}{{\rm{l}}_{\rm{2}}}\\{\rm{(b)SiC}}\\{\rm{(c)}}{{\rm{N}}_{\rm{2}}}\\{\rm{(d)Fe}}\\{\rm{(e)C(graphite)}}\\{\rm{(f)C}}{{\rm{H}}_{\rm{3}}}{\rm{C}}{{\rm{H}}_{\rm{2}}}{\rm{C}}{{\rm{H}}_{\rm{2}}}{\rm{C}}{{\rm{H}}_{\rm{3}}}\\{\rm{(g)HCl}}\\{\rm{(h)N}}{{\rm{H}}_{\rm{4}}}{\rm{N}}{{\rm{O}}_{\rm{3}}}\\{\rm{(i)}}{{\rm{K}}_{\rm{3}}}{\rm{P}}{{\rm{O}}_{\rm{4}}}\end{array}\)
Explain why ice, which is a crystalline solid, has a melting temperature of 0 °C, whereas butter, which is an amorphous solid, softens over a range of temperatures.
How much heat is required to evaporate 100.0 g of liquid ammonia, NH3, at its boiling point if its enthalpy of vaporization is 4.8 kJ/mol?
What is the total amount of heat released when 94.0 g water at 80.0 °C cools to form ice at −30.0 °C?
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