<span>A. Commercial cooking
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Cl is highly electronegative and will actually pull away 1 electron from sodium, forming an ionic bond.
PH stands for potential hydrogen.
pH can be accurately tested using acid-based indicators since it is a part of the pH of something itself. (acid and bases) The indicators themselves work when the acidic properties of the indicator begins to dissolve and form ions which gives the color indicating the pH.
either c or d but more likely d because food is mainly broken down in your stomach
Magnesium
