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PLEASE HELP- how did a piece of copper foil get less flexible when it is soaked in NaOH/zinc solution?
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The Loch Ness Monster, affectionately known as Nessie, has
been an object of curiosity since 565 A.D. Of the 500 freshwater
lochs (lakes) in Scotland, people have seen Nessie only in three
of them. It’s interesting that only these three lakes are very
deep and each is surrounded by Scotch pines which are not present
around the other lakes. With these observations in mind, some
scientists have come up with the following theory.
Scotch pines have much more resin than other pines. If you
have ever had a Scotch pine Christmas tree, you probably noticed
that the presents under the tree become covered with sap. When a
Scotch pine dies and falls into a lake, it sinks to the bottom
and the wood releases its resin. The resin, clinging to the dead
tree, traps decomposition gases from the decaying wood. Trapped
by the resin, the gases form blisters on the tree. As the
blisters increase in size, they become large enough to buoy the
tree to the surface. Since water pressure is greater on the
bottom of the loch than at the top, the pressure on the blisters
continuously decreases as the tree rises to the top. Since
decreasing the pressure on a gas increases its volume, as the
tree rises to areas of decreased pressure, the blisters continue
to inflate. The more the blisters inflate, the greater the
buoyant force becomes, and as the buoyancy increases, the tree
rises faster and faster. Eventually the blisters burst and the
tree sinks quickly back to the bottom of the loch. Every once in
a while, a tree reaches the surface where it raises its “monster-
like” head out of the water before quickly diving again out of
sight.
Reprinted with permission. Adopted from articles written by
Ronald DeLorenzo appearing both in the Journal of Chemical
Education, July 1989, page 570, and in General Chemistry by Kask
and Rawn, 1993, page 376, Wm. C. Brown Publishers.
HEAVEN IS HOTTER THAN HELL
A study was conducted to determine the temperature of Hell.
The reasoning process used in the study is interesting because it
involves both the knowledge and the logic with which you should
be equipped.
The Bible (Rev. 21:8) tells us that Hell is a lake of fire
and brimstone. What is brimstone? Brimstone is sulfur. Sulfur
must be molten (liquid phase) since the Bible says it is a lake.
From this information, we can determine the temperature of Hell.
Start by looking up the melting and boiling points of
sulfur. If sulfur is present as a liquid, its temperature must
be somewhere between sulfur’s melting and boiling points. The
boiling point of sulfur is 832 degrees Fahrenheit, and the
melting point is 246 degrees Fahrenheit. Since Hell is eternal,
it could not be at the boiling point for then it would quickly
evaporate. Most likely, Hell is about 246 degrees.
The same study also determined the temperature in Heaven.
The Bible (Is. 30:26) tells us that in Heaven the light of the
moon is as the light of the sun. Also, the light of the sun is
seven times the light of seven days on earth.
Heaven receives 50 times more light than the earth. Heaven
gets 49 times the amount of light from the sun relative to the
earth and an additional amount of light from the moon that equals
the amount of light we on earth receive from the sun. So, all in
all, Heaven receives 50 times more light than we do on earth.
Assuming that the temperature of Heaven remains constant,
Heaven must also lose by radiation 50 times as much heat as does
the earth. The Stefan-Boltzmann fourth-power radiation law
predicts that Heaven must be 977 degrees Fahrenheit if it were to
radiate this much heat.
Knowing that Hell could be about 750 degrees cooler than
Heaven may be a comforting thought for some of us.
Adopted from an article written by Ronald DeLorenzo
appearing in Problem Solving for General Chemistry, 1993, Wm. C.
Brown Publishers.
WHY DOES OATMEAL STICK TO YOUR RIBS?
Have you ever heard that “oatmeal sticks to your ribs”?
This adage simply means that after a breakfast that includes a
hot bowl of oatmeal, your appetite stays satisfied longer
throughout the morning than it would if you had eaten a
presweetened cold cereal or if you had eaten a less nutritious
item such as a candy bar or some cookies. Why is this so?
There are many reasons why oatmeal gives you a sense of
being full longer than presweetened cold cereals. One reason has
to do with heat calories. To illustrate, consider what happens
when you eat a bowl of cereal with cold milk. Let’s assume you
use 500 g of cold milk (about one cup poured onto the cereal and
another glass of milk to drink). If your body temperature is
37.0 oC and the milk is 0.0oC, your body must burn 18,500
calories’ worth of your breakfast just to warm the cold milk you
consumed with your cereal (remember that 1000 calories is 1 food
Calorie). If you had eaten hot oatmeal, you would have conserved
this energy, and the energy provided by the hot oatmeal would
have taken you that much further into your day before you once
again became hungry.
Oatmeal also sticks to your ribs longer than many cold
cereals because oatmeal is a complex carbohydrate, and complex
carbohydrates are more slowly broken down by your body than the
simple carbohydrates such as sugar that are found in ready-to-eat
presweetened cereals. In fact, some ready-to-eat cereals are
more than 50% sugar. Although simple carbohydrates may satisfy
your hunger by raising your blood sugar, your body digests the
simple carbohydrates so quickly that your blood sugar falls a
short while afterwards, and you are once again hungry. In
contrast, because your body digests the complex carbohydrates in
oatmeal more slowly, you retain a feeling of being full for a
longer period of time after eating oatmeal.
So, if you find that you are one of the many people who get
hungry way before lunch time, try making a hot bowl of oatmeal a
part of your breakfast. Prove to yourself that the combination
of the cereal’s warmth and its complex carbohydrates really do
help the oatmeal “stick to your ribs.”
Reprinted with permission. Adopted from an article written by
Ronald DeLorenzo appearing in Understanding Chemistry, An
Introduction by Dewey, 1994, page 58, West Publishing Company.
SPORTS DRINKS MAY NOT BE WORTH THEIR SALT
Since the 1970s, coaches have urged athletes to drink only
water or highly dilute sugar solutions while they exercise.
However many professional athletes and sports enthusiasts can
still be seen drinking commercial thirst quenchers that are
commonly referred to as sports drinks. Are sports drinks better
than ordinary water? Many studies suggest they are not. Because
of the presence of sugar and salts in these drinks, water in
commercial thirst quenchers remains in the stomach longer than
plain water does. In addition, sports drinks can actually cause
mild dehydration. Here’s how that happens. Because sports
drinks contain sugar and salts with concentrations greater than
that of normal body fluids, they are said to be hypertonic.
Hypertonic liquids can cause dehydration by initially drawing
body fluids from surrounding organs into the stomach. This is
similar to the process that takes place when raisins are placed
in a glass of tap water and left overnight (see The Macon
Telegraph, November 2, 1993, page 5-D). Because the salt and
sugar concentrations inside the raisins is higher than that in
the tap water, the raisins draw in water and blow up like
miniature balloons. This process is called osmosis, and osmosis
can be fatal to people who drink ocean water in emergencies.
Because ocean water is excessively hypertonic, people actually
die from dehydration when they drink ocean water. Although
sports drinks are far less hypertonic than ocean water, they can
still dehydrate drinkers enough to decrease their athletic
performance. If you have been exercising, it’s best to drink
plain water before, during, and after your workout.
Reprinted with permission. Adopted from articles written by
Ronald DeLorenzo appearing both in the Journal of Chemical
Education, February 1982, page 153, and in General Chemistry by
Kask and Rawn, 1993, page 478, Wm. C. Brown Publishers.
THE KILLER LAKE OF CAMEROON
On August 16, 1984, officials found thirty-seven people
laying dead along the roadside by Lake Monoun in the western
African Republic of Cameroon. Then, in 1986, the Killer Lake
struck again, this time taking 1746 human lives and thousands
more in livestock. The deaths were apparently caused by flooding
and suffocation. Scientists finally concluded that carbon
dioxide buildup in the lake caused the deaths. To understand
what had happened, let’s first analyze the properties of carbon
dioxide dissolved in water, specifically bottled soda.
In addition to water, sugar, and flavorings, soda contains
dissolved carbon dioxide. While soda remains sealed under four
atmospheres of pressure (60 pounds per square inch), its carbon
dioxide stays in solution. However, when the seal is broken and
the pressure drops, the gas abruptly leaves the soda can or
bottle, and it sometimes causes liquid to leave as well.
The killer lake of Cameroon is similar to a can or bottle of
soda. Decaying animal and plant life at the bottom of the lake
provide a source of carbon dioxide. Since high pressure
conditions exist at the bottom of deep bodies of water, carbon
dioxide quickly dissolves into solution. As long as the carbon
dioxide remains under this high pressure, it stays in solution.
Because the waters of the killer lake of Cameroon exist in
stratified layers with very little mixing, its carbon dioxide
stays at the bottom in solution.
Un
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