Answer:
In the case of Mount Pinatubo, the result was a measurable cooling of the Earth's surface for a period of almost two years. Because they scatter and absorb incoming sunlight, aerosol particles exert a cooling effect on the Earth's surface.
Explanation:
Answer:
The answer would be this: an independent research organization test the product and record the results.
Answer:
They are resonance contributors
Explanation:
Resonance structures are structures that differ only in the distribution or placement of electrons.
Considering the two structures, we can easily see that the two species have the same total number of bonds and electrons differing only in the distribution of these electrons.
Hence, they are resonance contributors.
It can be done. Normally the boiling point of water is 100°C. It will boil at temperature greater than 100°C more quickly. Water can be boiled at 95°C but for that the atmospheric pressure of the water should be decreased which will decrease the boiling point of water.
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Concept :</h3>
To boil water at 95°C, decrease the atmospheric pressure.
At 105°C, the water will be boiling quickly than normal at 100°C.
Answer:
i. Sobolo is a Ghanian drink that is produced from red hibiscus flower that has an average pH of 6.7
It contains cyanidin and anthocyanins, which is a red pigment that is red in an acidic medium and changes green when introduced in a basic medium that has a high pH
The pH at the rectum of the digestive system = 5 to 8 (Slightly basic)
Therefore, what made the stool of Akosua green is that the sobolo drink changes to green in basic solution
ii. The stool which appeared green because she took sobolo turn into bright red upon mixing with the acidic WC water because of the presence of anthocyanins in sobolo, it turns red in an acidic medium
iii. Sobolo which turns green, or blue in a basic medium and red in an acidic medium can be used as a litmus solution to test the pH of a given substance
Explanation:
Sobolo or soobolo in Ghana is a name for the Hibiscus tea or tisane, which is made from calyces of the hibiscus plant, and has a sour (tangy) taste and appears bright red in color
