Keeping in mind a total ignorance of both the health benefits of these teas, and the interaction between milk and antioxidants, I believe that it is possible that milk could hinder these benefits.
Tea is usually a hot beverage. Milk, when added to this beverage, would easily dissolve. When a solute (milk) dissolves in a solvent (tea), the chemical properties of the resulting solution can become quite distinct from both of the original substances. It seems possible that the same chemical properties of tea that make it healthy could be altered by the addition of milk.
Answer:
Explanation:
The lewis structure (indicating all the atoms and patterns provided as hint in the question) of glycine can be seen in the attachment below. While the chemical structure of glycine can be seen below
H
|
H₂N - C - C =O
| \
H OH
The structure (of glycine) above provides a "fair idea" of how the lewis structure will be.
Answer:
There are 1.8×1024 atoms in 1.5 mol HCl
Explanation:
The study of plants, plant life cycles, photosynthesis, plant parts, etc. is under botany (study of plants).
Because of its chemical structure.
