Answer: B) 2 (as indicated by electron distribution shown), but taking into account the real properties of this element, 4,7,8 also occur (see below).
Explanation:
This is the electron complement/atomic number of ruthenium, which actually has the structure [Kr] 5s1 4d7
Nevertheless, Ru does not form Ru(I) compounds and few Ru(II) compounds (RuCl2, RuBr2, RuI2). It also forms Ru(III)Cl3 and a larger number of Ru(IV) compounds, e.g. RuO2, RuS2. It also forms RuO4
Hey! 1) Convection [Warm water is less dense, so it rises.] 2) Conduction [The metal skewer is heated by the fire, and it is directly touching your hand. The metal skewer transfers heat to your hand through conduction.] 3) Conduction [The rock is directly touching you, so it transfers heat to you through conduction.] 4) Convection [Convection causes weather systems because hot air sinks and cold air sinks] 5) Convection [The hot air rises because it is less dense while the cold air sinks because it is denser.] ~Hope this helped~
The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.
TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.
Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
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Salt dissolving into water is a physical change because it can be reversed as in chemical change cannot be reversed as in you can boil water and have the salt on the bottom
At 25°C, the solubility product of Hg2Cl2 in water is 3.2
