Answer: Order of the species in their decreasing oxidizing agent ability is
Explanation: Oxidizing agent is defined as the agent which helps the other element to get oxidized and it itself gets reduced. These agents should have a positive value of reduction potentials. More is the positive value, best is the oxidizing agent.
Reducing agents are defined as the agents which helps the other element to get reduced and itself gets oxidized. These agents have a negative value of reduction potentials. The more the negative value, best is the reducing agent.
Reduction potentials of the following elements are:
From the given reduction potentials, the best oxidizing agent is and the best reducing agent is
Order in the decreasing oxidizing agent ability of the species is
A. The kinetic energy of gas particles is higher in hot food than in cold food.
Explanation:
The smell of a hot food moves faster than the smell of a cold food because the kinetic energy of gas particles is higher in hot food than in cold food.
Let us establish that the smell of the food perceived are gases from the food.
- Both hot food and cold food emits these gases that tinkers our olfactory nerves.
- Hot food produces a hot gas.
- The higher the temperature the more kinetic energy it possess.
- This makes the gases more dispersed and it spreads faster.
- The cold food produces gas at a lower kinetic energy.
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Answer:
Down is the recipe for momo..
Explanation:
recipe..
. Sieve the wheat flour carefully to remove lumps.
. Add water and knead the flour well to prepare a dough
. Remove the skin of the boiled potato ,cut into small pieces
. Heat the cooking oil in frying pan, and fry the pieces of onions cabbage green chili tomato pea etc.
. Prepare a mix veg stuffing by mixing potato other vegetables , green coriander and salt.
. Prepare a small balls of dough and roll it out of belna.
. Put 10 gm of mix vegetables stuff in the center of rolled dough and close it from all the sides to make a small ball.
. steam the momo for 10-15 minutes. After that it will be ready to serve.
. A sauce or pickle is usually eaten with momo.
<span>The purpose of washing the product with NaOH is simply to
neutralize any acid which remained or leaked after the 1st initial
separation. The NaOH base reacts with the acid to form neutralization reaction products
which are soluble in water.</span>