Waters high heat capacity is a property focused by hydrogen bonding among water molecules.When heat is absorbed,hydrogen bonds are broken and water molecules can move freely.When the temperature of water decreases, the hydrogen bonds are formed and release a considerable amount of energy
Answer: Amylose is a form of starch which has only α-1,4-links bonds glucose units.
Explanation:
Amylose is a polysaccharide made up of α(1-4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule.
5.167g of calcium chloride is dissolved in 101.0mL of water in a calorimeter whose calorimeter constant is 15.3J/°C. The temperature rises from 18.4°C to 27.2 ...
Hydrogen ions
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