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katen-ka-za [31]
3 years ago
10

The electrical resistance of a circuit is influenced by three primary factors:

Chemistry
1 answer:
OLEGan [10]3 years ago
8 0
The correct answer is 2
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Isotopes Mg-24,Mg-25 and Mg-26 has natural abundance of 79.0%,10.0% and 11.0%. Calculate the relative atomic mass for isotopes M
Anastasy [175]
79% of Mg-24
10% of Mg-25
11% of Mg-26

18.96 + 2.5 + 2.86 = 24.32u
6 0
2 years ago
Explain the process of fermentation.
tia_tia [17]

Answer:

Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century.

Explanation:

looked it up-

4 0
3 years ago
Read 2 more answers
1. Which of the following compounds is most likely to exist as a covalent molecule? O NaBr O KNO, O Bel, C O CH_NH2?​
DIA [1.3K]

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nabeo

Explanation:

6 0
3 years ago
The electrons stripped from glucose in cellular respiration end up in which compound? The electrons stripped from glucose in cel
Airida [17]
The final destination to where some of the electrons go to at the end of cellular respiration would be D. Oxygen. Assuming that this aerobic cellular respiration, the final electron acceptor is that of oxygen.
6 0
3 years ago
What is the chemical equation for the boiling of Coca Cola to determine sugar content
yKpoI14uk [10]
Your best guess for the boiling point of any version of Coke would be 100 C, the boiling point of water.

Diet Coke is mostly water (the flavourings are a very small amount relative to the amount of water). The largest ingredient will be the sweetener but there will be only a fraction of a gram of that. It is unlikely you will notice any deviation from the properties of water.

Standard Coke has quite a lot of sugar in it. A standard can (~300ml) contains about 40g of sugar. To put it another way, the contents are more than 10% sugar by weight and the solution is about 1/3 mol/L of sucrose (other sugars will be slightly different). A standard calculation using the ebullioscopic constant for water suggests the elevation of the boiling point will be barely 0.2 C, so small you'd struggle to measure it without good instruments and a good experimental setup.
5 0
3 years ago
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