Answer:
Cools to a temperature below freezing.
Explanation:
Hope this helps :D
Explanation:
in this question, we're asked how to determine whether we have a metallic or nonmetallic substance.So what you want to do is one to remember that metals are malleable and Nonmetal are brittle. So if we were to hammer the metal, it would be very malleable, but the nonmetal would fall apart. And never we could just hammer the sample and see whether it was malleable. And therefore it would be a medal or a brittle and therefore being nonmetal.
List of the metals that form only one type of ion (that is, metals whose charge is invariant from one compound to another) is below,
Here , we have to list the metals that form only one type of ion (that is, metals whose charge is invariant from one compound to another) and have to identify the group numbers of these metals.
- Hydrogen H+
- Lithium Li+
- Sodium Na+
- Potassium K+
- Rubidium Rb+
- Cesium Cs+
- Beryllium Be2+
- Magnesium Mg2+
- Calcium Ca2+
- Strontium Sr2+
- Barium Ba2+
- Aluminum Al3+
- Zinc Zn2+
- Scandium Sc3+
- Silver Ag+
Co is stable in both +2 and +3 oxidation state. So it can variable. Li only have +1 charge. So it is invariable from one compound to other.
To learn more about metals, here
brainly.com/question/18153051
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Answer:
the top of the roller coaster
Explanation:
the roller coaster at the top when it has the most potential energy reaches Peak when its going to convert into kinetic energy
Answer:
I wouldn't be entirely sure, but I believe your teacher means the energy as in being transferred such as when you are cooking something and how it varies. Avocado oil has a higher content of unsaturated fats. Olive oil contains a high ratio of monounsaturated fatty acids to satured fatty acids. Avocado oil has a very high smoke point, between 480°F and 520°F (270°C). The oil is a good choice for stir-fry recipes and other high-temperature cooking. It is ideal for searing meats and frying in a wok.
Olive oil’s smoke point varies depending on the processing and the grade. Light olive oil has a smoke point of 430°F, making it suitable for medium-heat frying.
Extra virgin olive oil has a low smoke point, around 220°F. It is unsuitable for high-temperature cooking or frying.
You should keep in mind that when you heat oil to its smoking point, it loses its nutrient content and becomes dangerous for consumption. It leads to the formation of toxic compounds and harmful free radicals which are carcinogenic.
Explanation:
All oils are different. The "smoke point" of the oil is how the oil is classified. The smoke point is the temperature at which the oil begins to smoke. It begins to burn at this point and it can be a fire hazard. The "flash point" is the temperature at which the oil ignites.
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