Answer:
1. Dissolving powder in milk - Chemical
- It is chemical because the milk has changed on a molecular level
2. Toasting bread - Chemical
- It is chemical because adding heat to the bread cooks it, therefore
changing it on a molecular level
3. Melting cheese - Physical
- It is physical because the physical appearance was the only change
4. Slicing apples or bannanas - Physical
- It is physical because the physical appearance was the only change
5. Frying an egg - Chemical
- It is chemical because new particles were formed
6. Milk souring - Chemical
- It is chemical because it is forming a new product (lactic acid)
Explanation:
Physical Change occurs when the particles of a substance become rearranged, but do not change into different particles.
Chemical change occurs when a new substance is formed. This process is irreversable.
Maple syrup, which comes from the sap of maple trees, contains water and natural sugars. It's a clear, brown liquid and the sugars can’t be separated byfiltration. The category is insoluble.
Answer:
10. mol NaOH
Explanation:
2.5 M = 2.5 mol/L
2.5 mol/L * 4 L = 10. mol
Answer:
hope this helps
Explanation:
glycosidic bond
A covalent bond formed between a carbohydrate molecule and another molecule (in this case, between two monosaccharides) is known as a glycosidic bond (Figure 4). Glycosidic bonds (also called glycosidic linkages) can be of the alpha or the beta type.
