<em>Let </em><em>the </em><em>mass </em><em>be </em><em>X </em><em>g</em>
<em>percentage </em><em>=</em><em> </em><em>X/</em><em> </em><em>6.</em><em>5</em><em>0</em><em> </em><em>*</em><em> </em><em>100 </em><em>=</em><em>2.</em><em>2</em><em>%</em>
<em>X=</em><em> </em><em>0.</em><em>1</em><em>4</em><em>3</em><em> </em><em>g</em>
<em>The </em><em>mass </em><em>is </em><em>0.</em><em>1</em><em>4</em><em>3</em><em> </em><em>g</em>
Apples turn brown when exposed to air because it undergoes aerial oxidation. Due to this, when the inside of the apple is exposed to the air containing oxygen and water, it turns brown. When apple is uncut, skin of the apple protects it from this process.
If the peeled apple in kept in the refrigerator, the oxidation reaction is greatly slowed down. This is because, rate of chemical reaction decreases with temperature. Hence, in refrigerator it would take several days for it to turn brown.
Out of the following given choice:
A. The increase in
the airspace occupied by vinegar molecules
B. The chemical reaction with nerves, which is slower than
other sensory processes
C. Attractive forces between the air and vinegar molecules
D. Random collisions between the air and vinegar molecules.
<span>The answer is
D. While the particles may be
moving at high velocities even at room
temperatures, the delay is due to the numerous collisions
between the vinegar molecules and the air molecules.This changes the vinegar’s
molecules directions from straight lines to random unpredictable paths</span>
The configuration is 1s2 . Hope I answered and helped out! :)
