(2) 2 - 7 - 18 - 7 does, because the electron from the L shell jumped to the N shell, which requires energy.
The rest of them are either different types of atoms (different elements) or are not the excited state (ground state)
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.
The correct answer would be the last one.
Answer:
The quantity of ascorbic acid found in sweet lime of 49.6 mg does not meet the daily requirement.
Explanation:
To determine the mass of ascorbic acid knowing the number of moles we use the following formula:
number of moles = mass / molecular weight
mass = number of moles × molecular weight
mass of ascorbic acid = 2.82 × 10⁻⁴ × 176
mass of ascorbic acid = 496 × 10⁻⁴ g = 0.0496 g = 49.6 mg
daily requirement of ascorbic acid = 70 - 90 mg
The quantity of ascorbic acid found in sweet lime of 49.6 mg does not meet the daily requirement.
