Answer:
Higher concentration to an area of lower concentration
Explanation:
When you open a perfume bottle at a corner of a room, after a while, its fragrance can be perceived across a distance at the other end of the room. This is because, molecules of the compound in the fragrance have moved from the area of higher concentration in the perfume bottle, across a concentration gradient to a region of lower concentration at the other end of the room. This is diffusion.
Copper is the mineral most likely used to make the plumbing pipe.
The other options are unlikely, as copper is the best for these kinds of pipes.
Oxidation states number (OSN) show how many electrons gained, lost or shared during chemical reactions.
Here are some rules of oxidation state numbers.
1. OSN of 1A elements in compounds is +1
2. OSN of Oxygen in compounds is -2
3. Sum of OSN of elements equals zero in neutral compounds.
4. OSN of free elements is zero. ex. F2, N2, O2.. all have 0 OSN.
If an element loses electrons during reaction, it is oxidized. That element is called as reducing agent.
If an element gains electrons during reaction, it is reduced. That element is called as oxidizing agent.
In the given reaction, potassium perchlorate decompose into potassium chlorate and oxygen.
a) KClO4.
K (potassium) is 1A element, OSN +1,
Oxygen in the compound has OSN -2.
Let OSN of Cl be x
1+ x+(4*-2)=0 (since compound is neutral)
Solve the equation. X is equal to +7.
b)Potassium perchlorate is the reactant, Potassium chloride and Oxygen are the products.
Reactants -----> Products
c) Check out change of OSN of elements.
in KCl, OSN number of K is +1, Cl is -1. So Cl+7---->Cl-1. It takes 8 electrons. It was reduced.
in KClO4, OSN number of O is -2, in O2 it becomes O. So O-2---->O. It gives electrons. It was oxidized.
Shortly,
LOSS OF ELECTRONS=OXIDIZED
GAIN OF ELECTRONS=REDUCED
Answer:
¨molecular compounds are formed by the sharing of electrons, and ionic compounds are formed by the transfer of electrons¨
Explanation:
Explanation:
Given a food with a relative humidity of 81%, what is the water activity of that food?
The water activity of a food can be determined by using the formula:
water activity=relative humidity of food / 100
