Answer;
-4. metallic, because the valance electrons are mobile
Explanation;
-Electrical conductivity in metals is a result of the movement of electrically charged particles.The atoms of metal elements are characterized by the presence of valence electrons (electrons in the outer shell of an atom) that are free to move about.
-Therefore; Metallic elements such as sodium and potassium conducts electricity in solid form due to the presence of delocalized valence electrons. These electrons can move freely within the structure of a metal when an electric current is applied.
D because these are the biggest particles, and are therefore, the most dense.
The chemical formula of the ionic compound is XY₂.
<h3>Ionic compounds</h3>
- Ionic compounds are compounds which are formed from the combination of negatively charged and positively charged ion.
- Positively charged ions are formed by loss of electrons
- Negatively-charged ions are formed from gain of electrons
<h3>Formation of ionic compounds</h3>
During the formation of the ionic compound between an ion X that has a charge of 2+ and ion Y has a charge of 1-, two negatively charged ions of Y are required to form a neutral ionic ionic compound when they react with X.
The chemical the formula of the ionic compound they form is as follows;
X²⁺ + 2Y⁻ ---> XY₂
Therefore, the chemical formula of the ionic compound is XY₂.
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The given above pretty much states already that with the presence of the calcium carbonate which acts as the buffer will allow the solution to withstand changes in acidity. The greater the amount, the higher chances that it will be able to withstand the said changes. Therefore, if Lake X had greater ppm of CaCO3 then, it will be able to withstand greater amount of acid rain.
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.