Thermal energy is the answer
Hope that helps
An atom is made up of three different particles, which are proton, neutron and electron. The proton and the neutron are located in the nucleus of the atom and they make up mass of the atom. The electron orbit around the nucleus. The proton is positively charged while the electron is negatively charged, thus, for the atom to remain neutral, the number of proton and electron in an atom must be equal. The neutron has no charge.
The atomic mass of an element = number of proton + number of neutron
Atomic mass of magnesium= 24
Number of proton = 12
Therefore, number of neutron = 24 - 12 = 12.
Thus, the number of neutron = 12.
Answer:
Option B
Explanation:
The correct answer is Option B
After leaving the spoon of copper , steel and wooden in the soup for several minute chef can grab Wooden spoon with bare hand.
Wooden material are insulator of heat means heat does not transfer through the wooden material.
where as heat transfer take place in steel as well as copper and chef will not be able to lift the spoon bare hand.
Answer:
The acceleration of the refrigerator is 
Explanation:
The expression of the equation of the net force acting on the refrigerator is as follows;
F-f= ma
Here, F is the applied force, f is the force of friction, m is the mass and a is the acceleration.
It is given in the problem that you're having a hard time pushing a refrigerator having mass 355 kg across the kitchen floor. The force of your own push is 993 N. The force of friction opposing your own push is 973 N.
Put F= 993, f= 973 N and m = 355 kg in the above expression of the equation to calculate the acceleration of the refrigerator.
993 - 973 = (355)a
20 = 355 a
Therefore, the acceleration of the refrigerator is .
Answer:
Eat slowly
Explanation:
If you eat slower, you'll chew your food better, which leads to better digestion. Digestion actually starts in the mouth, so the more work you do up there, the less you'll have to do in your stomach. This can help lead to fewer digestive problems. Less stress.
