Explanation:
Most Americans have encountered some bacteria at some point in their lives, whether it was acquired from restaurant food or a grocery store, which caused them to claim they later had food poisoning. There are multiple nasty bacteria that can cause this, and there are many misconceptions about how they end up in our food, and what the best ways to avoid them are. To be forewarned is to be forearmed, so here are several misconceptions about food safety and the practices involved that can leave us satisfied, or ruin our day with stomach churning nastiness.
Group 17 is the most readily reduced elements on the periodic table, meaning that they are so close to being a stable elements, only missing 1 electron to complete their valance electron shell. Thus they will essentially react with anything to get that last electron!
Group 1 elements are extremely reactive because they are the most readily oxidized, they are very close to reaching stability by giving up only 1 electron. Thus they will react with almost anything to give up their electron.
Answer:
B₂
Explanation:
The limiting reactant is always a reactant. You can determine which reactant is limiting by identifying which has the smaller mole-to-mole ratio with the product. This ratio can be found via the coefficients of the balanced reaction.
4 A₂ + 3 B₂ ---> 6 AB
4 moles A₂
------------------ = mole-to-mole ratio A₂/AB
6 moles AB
3 moles B₂
------------------ = mole-to-mole ratio B₂/AB
6 moles AB
Since the mole-to-mole ratio between B₂ and AB is smaller, B₂ must be the limiting reactant.
