Answer:
The adjustable legs along with the sand table.
Note: The question is incomplete. The full question is presented below.
Using Models to Address Questions Regarding Systems
Armando’s class was examining images of rivers shaped by flowing water. Most rivers appeared wide and shallow, except for one, which was narrow and deep. The students theorized that this river's narrowness and depth are due to:
- the steepness of the hill from which the water descends, or
- the diminutive size of the sand grains the water flows through.
To explore the answer to the question of why this river is so narrow and deep, Armando created the model outlined below.
Explanation:
The model constructed by Armando will facilitate addressing the question due to specific features:
1. Adjustable leg - as one theory proposed by the class suggests that the steep hill affecting the water's path could be the reason for the river's dimensions, the adjustable legs are designed to be raised or lowered to alter the slope, allowing testing of this theory.
2. Sand table - this acts as the streambed. By modifying the size of the sand grains, students can examine the second hypothesis that smaller sand grains contribute to the river's narrowness and depth.
The outcomes of their experimentation will lead them to a conclusion.
Let's represent molecules with symbols as follows:
C₂O₄ = X
and
H₂O = Y
Then,
K [ Co (X)₂ (Y)₂ ]
Since Potassium (K) has an oxidation number of +1
To achieve neutrality, the oxidation number of the coordination sphere needs to equal -1.
Thus,
[ Co (X)₂ (Y)₂ ] = -1
Given that,
the O.N of X is -2
Therefore,
O.N of (X)₂ equals -4
Additionally,
O.N of H₂O is zero since it remains neutral. Therefore,
[Co - 4 + 0 ] = -1
Or,
Co = -1 + 4
Co = +3
Conclusion:
The oxidation number for the coordination sphere is -1, and the oxidation state of copper is +3.
The experimental setup involves assessing the temperature of the pizza, which serves as the dependent variable, after being allowed to cool in various thermal environments over a consistent time period used as a control. The following parameters are considered: The initial temperature of the pizza is 400°F, the freezer temperature is 0°F, the refrigerator is at 40°F, and the countertop is 78°F. The independent variable is the heat level experienced by the hot pizza, while the dependent one indicates the temperature it achieves during the cooling process. The plan for the experiment entails: 1) Positioning the pizza at 400°F in each heat setting (freezer, refrigerator, countertop) for the same duration, subsequently documenting the final temperature of the pizza. 2) The option yielding the lowest temperature after that timeframe indicates the fastest cooling method for the pizza.
