Water boils at 100 ˚c at atmospheric pressure, i. e. at sea level (101,325 pa). the boiling point is defined as the temperature at which the vapor pressure of water is equal to the atmospheric pressure. this has consequences for cooking in places like denver and santa fe where it takes quite a bit longer to make a hard-boiled egg than it would in new york. if the vapor pressure of water obeys the antoine equation (below), and the albumen in an egg needs to reach 90 ˚c for the protein to coagulate, at what height would it be impossible to hard boil an egg?

you need to have a picture of the atom that way we can answer it

answer : third trial had the contaminated sample and the correct value for dhrxn should be 1000 kj/mol

explanation :

let us write down the given equations

equation 1 :

equation 2 :

equation 3 :

let us use hess's law to find out which 2 equations can be added to get the third equation.

let us reverse equation 2 and multiply it by 2. the new equation that we get is,

equation 4 :

let us add equation 1 & 4

the above equation is similar to equation 3 but has different value for dhrxn.

therefore third trial had the contaminated sample and the correct value for dhrxn should be 1000 kj/mol