Question: Molecular collisions H Two atoms collide head-on while moving in a gas. The first atom has a mass of M1 1 point and is moving

 Molecular collisions H Two atoms collide head-on while moving in a

Molecular collisions H Two atoms collide head-on while moving in a gas. The first atom has a mass of M1 1 point and is moving with a speed v1, and the second atom has a mass of M2 and is moving If the mass of the first atom is M1 = 4 D, and its speed is v1 = 230 m/s, what is the with a speed v2. During the collision, both atoms simply bounce off each other -- magnitude of the change in momentum Ap1 (in units of D.m/s) of the first atom? they do not change their speeds, but their directions are reversed 180. Type your answer... 1 point Suppose the first atom had a mass of 4 D and its change in momentum (magnitude) was 2547 D.m/s. If the collision took place over a time interval of 2 ns (nanoseconds), what is the average acceleration (magnitude) experienced by the first atom in units of m/s/s? Type your answer... The atoms' masses are expressed in Daltons (D) -- also known as atomic mass units. 1 Dalton is approximately equal to the mass of a proton or neutron and is defined as one-twelfth the mass of a single neutral carbon-12 atom in its ground state. Diffusion in time and space 1 point A common ingredient in perfumes is vanillin, the primary component of vanilla bean extract. It has a relatively small molecular weight (152 Daltons) and is You and your friend are standing 2.3 meters apart in a room. The air in the room is therefore relatively fast-diffusing for an organic molecule. The diffusion constant still, so there is no convection. If your friend opens a bottle of vanilla, how many for vanillin in air is 0.114 cm2/s. minutes would you have to wait before you would be able to smell the vanilla? The diffusion is three-dimensional. Glucose is a larger molecule (180 Daltons) than vanillin. The diffusion constant for Type your answer. glucose in water is 0.70 x 1075 cm2/s. Assume that this is also the diffusion constant when glucose diffuses through cells and membranes

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