I believe it would be Au^4Cl8
Answer:
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Answer:

Explanation:
<em>Ferrous Sulphate</em>
<em> is generally found as Lime-Green Crystals. On heating, these crystals almost immediately turn white-yellow. They then, break down to produce an anhydrous mixture of Sulphur Trioxide </em>
<em>, Sulphur Dioxide </em>
<em> as well as Ferric Oxide </em>
<em>.</em>
<em>We can hence, frame a skeletal equation of this reaction and try to balance it.</em>
<em>Hence,</em>

<em>Now,</em>
<em>a)In order to balance it through the 'Hit &Trial Method', we'll follow a series of </em><em>steps</em><em>:</em>
<em>1. First, lets compare the number of Fe (Iron) atoms on the RHS and LHS. We find that, the no. of Fe Atoms on the RHS is twice the number of Fe Atoms on the LHS. We hence, add a co-effecient 2 beside </em>
.
<em>2. Now, Iron atoms, Sulphur Atoms and Oxygen atoms occur 2, 2, 8 respectively on both the sides:</em>
<em> Hence, As all the other elements as well as iron, balance, we've arrived upon our Balanced Equation :</em>
<em> </em>
<em>b) We know that, decomposition reactions are [generally] endothermic reactions in which Large Compounds </em><em>decompose </em><em>into smaller elements and compounds. Here, as Ferrous Sulphate </em><em>decomposes </em><em>into Sulphur Dioxide, Sulphur Trioxide and Ferric Oxide, the reaction that occurs here is </em><em>Decomposition Reaction.</em>
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.