An ionic compound forms when a metal bonds with a non-metallic element. Metals usually form the cation and non-metal anions. Chromium has an oxidation number of +3 in the compound and charge on hydroxide ion is -1.
Cation here is 
Anion is the hydroxide ion 
So the formula of the compound will be: 
. The compound has one chromium atom and two hydroxide ions.
Therefore, there will be one Chromium atom per each chromium hydroxide compound.
Answer:
by pumping blood throughout the body.
Explanation:
The mortar and pestle is most commonly used in chemical laboratories or in the kitchen. Its key function is to grind the material into smaller pieces, usually into its powdered form. It looks like that shown in the picture. The mortar is the bowl in which the material to be pounded is placed, and the pestle does the pounding.
Now, when you ask if it can only pound one at a time, my honest answer is, it depends. Depending on the size of your mortar, you could grind materials two or three at a time. But if you are concerned with contamination, then you do it one at a time, especially if you don't want them to get mixed up.
Answer:
mass ratio of A/B is 2:1
Explanation:
Since the mass of box A = 10g
mass of box B = 5g
Mass of box C = mass of box A + mass of box
A ratio compares two quantities. To find the ratio of the two boxes:
Ratio of A to B = 
Ratio of A to B = 
= 2
The mass ratio is 2:1 i.e box A has twice the mass of B
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.
