Wooahhhh pollution can affect the environment and urself pollited water can affect marine animals and can result them in extinction global warmning melts Antarctica and can cause floodigs and extinction there. This probably wont help but i just free styled lol
Goodluck
Answer:
Correc option: 
Explanation:
size of atom : it says somthing about how many shell present in a particular atom or ion and it can also be evaluated on the basis of radius of atom.
Br^- and Kr has highest number of shell as compared to other group of species .
Na ,S , Mg ,P all are from 3rd period but Kr and Br^- in the 4th period so size of species of this group will more,
Size increases on increasring the shell number
Answer: I think its C or B
Explanation: Hope this was helpful....
Answer: Options (a) and (d) are the correct answer.
Explanation:
A catalyst is the substance which helps in increasing the rate of reaction.
Activation energy is the minimum amount of energy required by reactants to start the reaction. On addition of catalyst, the path of reaction changes because the energy barrier gap reduces and hence, the activation energy also decreases.
In the absence of catalyst, we need to increase the temperature so that reaction can occur quickly.
Whereas on addition of catalyst, there is no need to increase the temperature as the catalyst itself is sufficient to increase the rate of reaction. As a result, temperature should be lowered when there is addition of catalyst in the reaction.
Thus, we can conclude that catalysts can save money by essentially lowering the activation energy and temperature required.
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
