Both of them have high electronegativity. Hence they both tend to gain electrons to gain stability.
Besides producing hydrogen ions in water, all Arrhenius acids have a few things in common. They have pH values anywhere from 0 up to 7, they taste and smell sour and they will turn pH paper pink, red, or orange.
<h3>What Arrhenius acids?</h3>
A substance that raises the concentration of H+ ions in an aqueous solution is known as an Arrhenius acid. Traditional Arrhenius acids are highly polarized covalent substances that dissociate in water to form an anion (A-) and the cation H+.
Aqueous Arrhenius acids have distinguishing characteristics that serve as a useful definition of an acid. Acids can turn blue litmus red, produce aqueous solutions with a sour taste, and react with bases and some metals (like calcium) to generate salts. The Latin word acidus/acre, which means "sour," is where the word acid originates.
Although the precise definition solely refers to the solute, the term "acid" is sometimes used to refer to an aqueous solution of an acid that has a pH lower than 8.
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The measure of the quantity of heat exchanged.
Uses many different units of measurements.
The question is incomplete but i will try to offer as much help as i can.
Answer:
See explanation
Explanation:
The electron was discovered by J.J Thompson. His model of the atom was called the plum-pudding model of the atom.
He discovered that cathode rays being negatively charged particles were deflected by a magnet in just the same way as moving, negative electrically charged particles.
Similarly, in an electric field, they are deflected towards the positive plate of the electrostatic field which shows that they are negatively charged.
