Answer:
when the solution is heated and reaches its saturation point thus starts forming crystals thus crystals starts forming hence crystallisation takes place
The added KI does not have any impact
The reaction invovles Titration of vitaminc ( Ascorbic acid)
ascorbic acid + I₂ → 2 I⁻ + dehydroascorbic acid
the excess iodine is free reacts with the starch indicator, forming the blue-black starch-iodine complex.
This is the endpoint of the titration. since alreay excess KI is added ( the source of Iodine), it does not have an influence.
Answer B
Hope this helps!
Answer:
vinegar is acidic
water should be neutral but people say since it's pH 7,it will be more alkaline
salt solution is acidic
lemon juice is acidic
sugar solution is alkaline
soap is alkaline
Methyl orange will turn red with grapefruit juice.
Methyl orange will turn yellowish orange or lemme say red with oven cleaner
The addition of pure water to methyl orange will not have an effect on the color and the solution will still be around neutral pH and yellow in color.
Explanation:
Working on number 7
Answer:
C) Increases the pressure
Explanation:
Increasing the pressure might result in the change of temperature of the substance, which would change its state of matter.
Answer:
29. Proteins support the body's structural framework, chemical reactions, and contractions (muscle movement).
30. Proteins have a primary structure (polypeptide chain of amino acids), secondary structure (made up of alpha helices and beta pleat sheets), tertiary structure (superimposed on secondary structure), and quaternary structure (2 or more polypeptide chains with its own tertiary structure).
31. Protein molecules can denature if conditions aren't right, such as the wrong temperature or pH level. When denatured, proteins typically lose their shape and their function for a short time because their active sites become deactivated (though if conditions are too extreme, they can permanently lose their function). This happens to globular proteins because they are not nearly as stable as fibrous proteins due to their functional 3D shape.
I just did the first 3 since I could easily access the proteins section in my textbook at the moment. :)
