X: 1S²2S²2P⁶
Y: 1S²2S²2P⁶3S²3P⁶
The statement which is most likely correct about the two elements is
They will not react because both have a complete outermost shell and are stable.
<u><em>Explanation</em></u>
The P orbital can hold a maximum of 6 electrons,therefore the 2P orbital for x and 3P orbital for Y which are outermost subshell are fully filled .
This make element Y and x stable since they cannot react either by gaining or losing electrons.
Answer:
D. 19 m/sec to the nearest whole number.
Explanation:
v = u + at where u = initial velocity, v = final velocity a = acceleration and t = time.
v = 0 + 3.2 * 6
= 19.2.
Global cooling was a hypothesis of the looming cooling of the Earth's surface and atmosphere that would take place over a period of substantial glaciation.
It emerged as a result of a drop of temperature during the period of 1940s and 1970s. After this it was realized that it is not a big threat as global warming.
On the other hand, Global warming is the rise in overall temperature of the atmosphere which is caused by greenhouse effect that is as a result of rise in the levels of greenhouse gas emissions such as CFCs and carbon dioxide.
Global warming is a present threat in the society world over with the rise in temperatures and climatic changes taking place, this is the reason why global warming replaced global cooling.
Answer:
The answers are in the explanation
Explanation:
Fats that contain more unsaturated fatty acid residues than saturated fatty acid residues are more likely to be liquid at room temperature. <em>TRUE. </em>The melting point of unsaturated fatty acid is lower than saturated fatty acids doing its chemicals liquid at room temperature. That is because the building blocks in saturated acids are more closer doing difficult its separation by heating.
Triacylglycerols (triglycerides) are carboxylic acids. <em>FALSE. </em>Triacylglycerols are esters of glycerol and fatty acids.
Saturated fats have lower melting points than do unsaturated fats. <em>FALSE. </em>As the first explanation, saturated fats are more closer doing difficult its separation.
Triacylglycerols (triglycerides) are composed of fatty acid residues and glycerol. <em>TRUE. </em>Triacylglycerols are esters of glycerol and fatty acids.
Unsaturated fats are more likely than saturated fats to be liquid at room temperature. <em>TRUE. </em>Unsaturated fats have a lower melting point that saturated fats.
I hope it helps!
