Eggshells are made primarily of calcium carbonate. The acid in vinegar softens the calcium of the eggshell. Adding a little vinegar to the water when boiling eggs is an old cook’s trick that makes them easier to peel.
A link to this experiment is below in the comment box
1) Well, you need to logically think about which of the pecan trees would be better. Tree 3 may have more clusters but they taste bitter so this is out of the option. So Tree 4 and Tree 1 would be best because they both have rich and buttery tastes and they both have a lot of clusters.
2) Not quite sure about this one, sorry :(
(NH4)3PO4 :
N = 14 * 3 = 42
H = 1 * 12 = 12
P = 31 * 1 = 31
O = 16 * 4 = 64
-------------------------
42+12+31+64 = 149 g / mol
Hope this helps!.
Your answer is D, OH-! correct me if I’m wrong.
