Answer:
P + Q2+ -> no reaction
R + P2+ -> R2+ + P
Q + S2+ -> Q2+ + S
S + P2+ -> S2+ + P
S + R2+ -> S2+ + R
S + Q2+ -> no reaction
What is the correct order of reactivity of the metals?
Most -----------------------> least
A. P R S Q
B. Q R S P
C. Q S R P
D. S Q P Rhhgu
Answer:
1. light is made up of energy
2. light travels in a straight line
3. the speed of light is exactly 299 792 km per second
4. this is the speed when light is traveling in a vacuum and not obstructed by the atmosphere 5. traveling at the speed of light you could go around the earth seven and a half times in a second
6. light can move super fast super slow and not at all
7. we can use light to weigh Stars
8. we can use light as tweezers
9. bubbles can turn sound into light
10. lasers can make things cold
the answers is cacih2
wjdgagqjdhdgahahdhvddvvsvshsd
Answer: The steepness of a ramp affects it by making it easier or harder.
Explanation: It's a bit situational. If you were going up a steep ramp with a heavy load, it will increase the work necessary, whereas if you were going down a ramp, it would decrease the work necessary. If you need this simply put, think about biking up and down a hill. It would be easier going down than up.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
