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Wiki User
∙ 16y ago
Wiki User
∙ 10y agoA cholate is a salt or compound of cholic acid.
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When making hot chocolate how does stirring affect the rate of solvation?
When you stir the hot chocolate it causes the molecules of water to come into contact with more molecules of the chocolate powder. This means that it is more likely for the positive side of the water molecule to come into contact with the negative side of the chocolate molecule and vice versa so that the chocolate molecules are pulled apart more and is therefore dissolved quicker.
How many chocolate chips are in a 1 mole bag of chocolate chips?
Mole is a notion applied to atoms, ions, molecules.
What is one mole of chocolate?
One mole of chocolate is one mole of chocolate. I guess you could also say that it is approximately (6.02 x 10^23) molecules of chocolate or (36.2 x 10^46) atoms of chocolate. I got those numbers using Avogadro's Constant if you didn't already notice.
How does melting change state of matter?
It changes solid into liquid state. An example is when chocolate melts into liquid chocolate when it is heated with high temperature which is enough to make the chocolate's molecules less tightly packed than before and causes it to flow.
Why does hot chocolate powder dissolve more quickly in hot water than cold water?
The heat seperates the molecules making the powder dissolve quicker.
How many molecules are in a chocolate bar?
There are 210 calories in a typical Hershey's chocolate bar.
When making hot chocolate how does stirring affect the rate of solvation?
When you stir the hot chocolate it causes the molecules of water to come into contact with more molecules of the chocolate powder. This means that it is more likely for the positive side of the water molecule to come into contact with the negative side of the chocolate molecule and vice versa so that the chocolate molecules are pulled apart more and is therefore dissolved quicker.
What are the bonds between molecules for melting chocolate?
Covalent bonds
How many chocolate chips are in one mole?
6.02x10^23 chocolate chips. This number is known as Avogadro's number. This number is the constant for the number of molecules in a mole of a substance. If you have 1 mole of Water, you have 6.02x1023 molecules of water. So the same for your chocolate chips. You have 6.02x1023 chocolate chips, because in this case the entire chocolate chip would be your molecule.
How many chocolate chips are in a 1 mole bag of chocolate chips?
Mole is a notion applied to atoms, ions, molecules.
What is the effect of heat when dissolving chocolate?
If you look at the atomic structure of a solid, the molecules are held quite tightly with strong forces that prevent the solid from moving about. When you heat a solid such as chocolate, you are breaking these strong bonds and allowing the molecules to move about more freely. So, the more heat you put in, the more chocolate will dissolve.
Who drank the molecules?
The Cookie Monster... to wash down all those big chocolate chips.
What is one mole of chocolate?
One mole of chocolate is one mole of chocolate. I guess you could also say that it is approximately (6.02 x 10^23) molecules of chocolate or (36.2 x 10^46) atoms of chocolate. I got those numbers using Avogadro's Constant if you didn't already notice.
Why does chocolate melt faster in hot water than cold?
It doesn't really matter. You can also melt chocolate in a dish in the microwave which is even faster. If you prefer to do over a double boiler then shave the chocolate with a potato peeler or put small chunks to make it melt faster.
How does melting change state of matter?
It changes solid into liquid state. An example is when chocolate melts into liquid chocolate when it is heated with high temperature which is enough to make the chocolate's molecules less tightly packed than before and causes it to flow.
Why does hot chocolate powder dissolve more rapidly in hot water than cold?
The majority of solid substances are dissolved faster at high temperature; the number of collisions between solute molecules and solvent molecules is increased.
Why does hot chocolate dissolve more rapidly in hot water than in cold water?
The majority of solid substances are dissolved faster at high temperature; the number of collisions between solute molecules and solvent molecules is increased.
