<u>Answer:</u> The atomic mass of these species is different and atomic number remains same.
<u>Explanation:</u>
Isotopes are the chemical species of the same element having different number of neutrons.
- Atomic number is equal to the number of protons or electrons present in that element.
Atomic Number = Number of electrons = Number of protons
- Atomic mass is defined as the sum of number of protons and neutrons contained in an atom.
Atomic Mass = Number of protons + Number of neutrons
For isotopes, as the number of neutrons differ, the atomic mass also differs.
For Example: Carbon has 3 naturally occurring isotopes: 
. The atomic number remains the same but atomic mass differs.
Hence, for isotopes, the atomic mass of these species is different and atomic number remains same.
Answer:
S = 1.1 × 10⁻⁹ M
Explanation:
NaCl is a strong electrolyte that dissociates according to the following expression.
NaCl(aq) → Na⁺(aq) + Cl⁻(aq)
Given the concentration of NaCl is 0.15 M, the concentration of Cl⁻ will be 0.15 M.
We can find the molar solubility (S) of AgCl using an ICE chart.
AgCl(s) ⇄ Ag⁺(aq) + Cl⁻(aq)
I 0 0.15
C +S +S
E S 0.15+S
The solubility product (Ksp) is:
Ksp = 1.6 × 10⁻¹⁰ = [Ag⁺].[Cl⁻] = S (0.15 + S)
If we solve the quadratic equation, the positive result is S = 1.1 × 10⁻⁹ M
Answer:
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Explanation:
Answer:
Compound B is ionic. The electronegativity difference is 2.2, which can be determined by subtracting the electronegativity of Element Y from that of Element Z. Electronegativity differences greater than 1.7 indicate ionic bonds.
Hope that helps.
A substance intentionally added that affects the nature and quality of food is called food material.
There are seven most important components in food materials: carbohydrates, fats, proteins, vitamins, mineral salts, water and fibre.
Some other examples of food material:
1) Food dyes are chemical substances who gives artificial color to the food.
It is important to know which food dyes are in food because some dyes can cause allergic reactions or cancer.
2) Emulgators are used as an additive to food to emulsify some food.
Emulsions are two or more liquids that are normally not mixable. For example egg yolk and mayonnaise.
More about food dyes: brainly.com/question/23516560
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