A negative ion or anion is an electrically charged atom or group of atoms that are formed by gaining one or more electrons. Whereas a positive ion or cation is an electrically charged atom or group of atoms that are formed by losing one or more electrons.
The losing and gaining all occurs on the outermost shell.
The molecular element describes the amount of protons, neutrons, and electrons found in an atom
An atomic element is the subject in the formula such as ... sulfur, carbon, or oxygen
By scientific question, it really just means create a normal question. The example would be:
How will gas be affected if the temperature in an enclosed container is to be changed?
There are mannnyyy ways how to write a question for this, you just have to make sure you write what you are changing and how you are changing it, oh and make it sound smart haha.
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
