D. 18 as the elements in this group are the noble gases which exist as monoatomic elements with a full outer shell
I believe that the answer to the question provided above is that the <span>substance helps suspend fat in a watery digestive mixture, making fat more available to digestive enzymes is known as starch.</span>
Hope my answer would be a great help for you. If you have more questions feel free to ask here at Brainly.
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.
Molar mass of oxygen is:
M(O)=16 g/mol
Molar mass of carbon is:
M(C)=12 g/mol
Molar mass of carbon dioxide is:
M(CO2)=M(C)+2*M(O)
M(CO2)=12 g/mol+2*16g/mol
M(CO2)=44 g/mol
<span>Molar mass(M) is the mass of 1 mole of the substance (grams per mole of a compound).</span>
