The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
Answer:
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Answer:
The difference in the electronegativities of chlorine and boron is 3.0 - 2.0 = 1.0 ; the difference in between chlorine and carbon is 3.0 = 2.5 = 0.5 . Consequently, the B-Cl bond is more polar ; the chlorine atom asrries the partial negative charge because it has higher electronegativity .
Explanation:
hope it helps!
The first shell can hold up to 2 electrons, the second shell can hold up to 8 (2 + 6) electrons, the third shell can hold up to 18 (2 + 6 + 10) and so on.
