The naturally occurring lactone Sedanenolide is the major contributor to the flavor of celery. Amend the structure below to show the product that would result from hydrolysis with NaOH/H2O, followed by an acidic aqueous workup.

3. how much energy in joules is required to evaporate .0005 kg of liquid ammonia to vapor at the same temperature? 4. how much energy ( in megajoules ) is given up by .75 kg of water at 0c when it freezes to form ice at 0c? 5. explain how heat works between and at critical temperatures?