'd say about 250ml. the sand fits in the space between the beans so the extra volume you'd get is the net volume of the beans
You can try coloring vinegar with red food coloring, then add baking soda when you are ready for the eruption. You could also try coloring water with red food coloring, then add a handful of alka-seltzer tablets when you are ready for the eruption. (Alka-seltzer is better when contained and then relaesed by itself)
Actually there are two elements based on the Greek word for new ("neos"). They are neon (atomic# 10) and neodymium (atomic#60). For more info check out this webpages: Neon: http://en.wikipedia.org/wiki/Neon Neodymium: http://en.wikipedia.org/wiki/Neodymium
generally looking at the structures of the molecules we can say wether that molecules is polar or non polar. generally linear and square planer molecules are non polar. further more diatomic molecules like (N2,O2,H2,I2,F2,Cl2,Br2) are non polar. all nobel gases are non polar.Yes, polar bond can give rise to a polar molecule, depending on the molecular shape, causing different types of changes.
It doesn'tActually, at higher elevations, water boils sooner rather than later.
At higher altitudes, air pressure is lower. The reduced air pressure lowers the temperature at which water boils in an open container. So, water actually boils faster at higher altitudes, but it takes longer to cook foods because the water boils at a lower temperature. This lower temperature slows down the physical and chemical changes that take place when foods are cooked in water.
(Sometimes it can take water longer to boil at higher altitudes simply because it is often colder and windier at high altitudes (if you camping), and so it will take longer to heat the water).
If you are taking a chemistry class right now, you might recall your teacher talking about Gay-Lussac's law of P1/T1 = P2/T2. Therefore, given that the volume is constant, as the pressure changes from 1 ATM to a lower number, say .5, temperature must also change in proportion to the atmosphere to fit the equation. The temperature would decrease by 1/2.
See the Related Questions link to the left for more information about how barometric pressure and elevation effect the boiling point of water.
Following the idea of higher altitudes/lower atmospheric pressure, there will be less initial dissolved oxygen in the higher altitude water compared to a pot of water in lower altitudes. This will decrease the quantity of bubbles (oxygen escaping from the water) you see as the water heats but before the water actually begins to boil. If you confuse these bubbles with boiling it will seem as though you are not reaching a boil as quickly as when there is more dissolved oxygen and more bubbles.
The following correction is from a science major with chemistry minor: the above is almost true, but Gay-Lussac's law is expressed a different way. It is P1/T2=P2/T1. What the above formula describes is Boyle's law (P1/T1=P2/T2).