This year course engages students in becoming skilled readers of prose written in a variety of periods, disciplines, and
rhetorical contexts and in becoming skilled writers who compose for a variety of purposes. More immediately, the course
prepares the students to perform satisfactorily on the A.P. Examination in Language and Composition given in the spring.
Both their writing and their reading should make students aware of the interactions among a writer’s purposes, audience
expectations, and subjects as well as the way generic conventions and the resources of language contribute to effectiveness
in writing. Students will learn and practice the expository, analytical, and argumentative writing that forms the basis of
academic and professional writing; they will learn to read complex texts with understanding and to write prose of
sufficient richness and complexity to communicate effectively with mature readers. Readings will be selected primarily,
but not exclusively, from American writers. Students who enroll in the class will take the AP examination.
Answer:
<h3>25.0 grams is the mass of the steel bar.</h3>
Explanation:
Heat gained by steel bar will be equal to heat lost by the water

Mass of steel=
Specific heat capacity of steel =
Initial temperature of the steel = 
Final temperature of the steel = 

Mass of water= 
Specific heat capacity of water=
Initial temperature of the water = 
Final temperature of water = 

On substituting all values:

<h3>25.0 grams is the mass of the steel bar.</h3>
Rubidium is an element that belongs to Group 1. As such it will have physical properties similar to the other Group 1 elements. Rubidium is below
Potassium in the periodic table but above
Cesium. As such it would be most like one of those two elements.
<em>M CaCl₂: 40+(35,5×2) = 111 g/mol</em>
6,02·10²³ molecules ---------- 111g
X molecules --------------------- 75,9g
X = (75,9×<span>6,02·10²³)/111
X = <u>4,116</u></span><span><u>·10²³</u> molecules of CaCl</span>₂
:)
Answer: Millard Reaction
Explanation:The yummy process, called the Maillard reaction, packs the cookie with riche taste