Your answer is random because metals form huge structures in which electrons in the outer shell of the metal it makes atoms free to move.
The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
Type in the Eye lins it will help
Answer: HCI + KOH → KCI + H20
Explanation:
HCI(aq) + KOH(aq) → KCI(aq) + H20(l)
Acid + base → Salt + Water.
The above is a neutralization reaction in which an acid, aqeous HCl reacts completely with an appropriate amount of a base, aqueous KOH to produce salt, aqueous KCl and water, liquid H2O only.
This is a neutralization reaction since, the hydrogen ion, H+, from the HCl is neutralized by the hydroxide ion, OH-, from the KOH to form the water molecule, H2O and salt, KCl only.
Answer:
Noble gases have a complete valence electron shell making them stable and nonreactive.
Explanation:
