Our sense of taste is also known as GUSTATION.
Gustation is defined as the act or sensation of tasting.
Both gustation and olfaction are identified as the chemical senses. Olfaction is the sense of smell.
The stimuli for taste are chemical substances that are dissolved in water or any other liquid. You can identify these substances based on four basic sensations which are sweet, sour, bitter, and salty.
Glucose is a simple sugar occurring both in plant and animal tissues. It has a chemical formula of (C6H12O6). Glucose is the byproduct of photosynthesis in plants and a raw material in the metabolism of animals. So, the answer to the above question is Glucose.
If the hydrate gets too hot it could start splattering and cause a loss of sample.
Answer:
Explanation:
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In this case, we use the Avogadro's number to compute the molecules of C2F4 whose molar mass is 100 g/mol contained in a 485-kg sample as shown below:
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When a strong acid and strong base are combined, it forms a neutral salt. Therefore, Na₂SO₄ is a neutral salt because it is the product of NaOH (a strong base) and H₂SO₄ (a strong acid).