Why does the adiabatic rate of cooling change when condensation begins? Why does the adiabatic rate of cooling change when condensation begins? The rate changes because the air parcel is closer to the sun. The rate changes because the sensible heat that was absorbed by the water vapor when it evaporated is released as sensible heat. The latent heat quickens the rate of cooling during the air parcel's ascent. The rate changes because the latent heat that was absorbed by the water vapor when it evaporated is released as sensible heat. Sensible heat slows the rate of cooling during the air parcel's ascent. The rate changes because the sensible heat that was absorbed by the water vapor when it evaporated is released as sensible heat. The latent heat slows the rate of cooling during ascension. The rate changes because the latent heat that was absorbed by the water vapor when it evaporated is released as sensible heat. Sensible heat quickens the rate of cooling during the air parcel's ascent.

practical process described pest part of scientific investigation.

because practical knowledge is powerful then therotical knowledge.

the ratio of the conjugate base to the acid required to attain the desired ph.

answer : one can design an experiment using a liquid and an additive that can be added to the liquid and observe the chemical changes in the reaction species.

one would need a beaker which is filled with a known amount of the liquid in which thermometer is placed to measure the temperature changes; after addition of the additive to the liquid solution one can note down the temperature change and find whether the reaction is endothermic or exothermic in nature. by subtracting the initial temperature value with the final temperature one can find the temperature changes.

various combinations of liquid and additive can be used. liquid in this case can be a known quantity of water and additives can be epsom salt or without epsom salt the experiment can be conducted to notice the changes. water and ice, hydrogen peroxide and dry yeast, vinegar and baking soda,etc.