Insulin Basics: How Insulin Helps Control Blood Glucose Levels. Insulin and glucagon are hormones secreted by islet cells within the pancreas. They are both secreted in response to blood sugar levels, but in opposite fashion! Insulin is normally secreted by the beta cells (a type of islet cell) of the pancreas
Answer:
1.a
2. b
Explanation:
Distillation is a process whereby a mixture of liquids having different vapor pressures is separated into its components. At first one might think that this would be quite simple: if you have a solution consisting of liquid A that boils at 50°C and liquid B with a boiling point of 90°C, all that would be necessary would be to heat the mixture to some temperature between these two values; this would boil off all the A (whose vapor could then be condensed back into pure liquid A), leaving pure liquid B in the pot. But that overlooks that fact that these liquids will have substantial vapor pressures at all temperatures, not only at their boiling points.
source: https://chem.libretexts.org/Bookshelves/General_Chemistry/Book%3A_Chem1_(Lower)/08%3A_Solutions/8.09%3A_Distillation
Answer:
If a metal is less reactive than carbon, it can be extracted from its oxide by heating with carbon. The carbon displaces the metal from the compound, and removes the oxygen from the oxide. This leaves the metal.
Explanation:
One molecule of sucrose is burned with oxygen to make carbon dioxide and water.
Disaccharide sugar sucrose is composed of glucose and fructose. It is produced naturally by plants and is the main component of white sugar. C₁₂H₂₂O₁₁ is the chemical formula for it.
Extraction and refining sucrose for human use can be done from either sugarcane or sugar beet. Raw sugar is created from crushing the cane, which is consistently delivered to other sectors to be refined into pure sucrose. Sugar mills generally are located in the tropical regions near the sugarcane plantations.
<em> C₁₂H₂₂O₁₁ + 12O₂ → 12CO₂ + 11H₂O</em>
When one molecule of sucrose is burnt, we get 12 carbon dioxide molecules.
To learn more about sucrose,
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