Answer:
Substance at the beginning of a reaction- reactant
Substance at the end of a reaction- product
Number placed before a compound in a chemical equation- stoichiometric coefficient
Explanation:
In a reaction equation, the species written on the left hand side of the equation are called the reactants.
The reactants combine to form the species on the right hand side of the reaction equation called products.
The stoichiometric coefficient is a number written before the formula of a compound in the reaction equation.
Answer:
A jump occurs when a core electron is removed.
Explanation:
A jump in ionization energy occurs when a core electron is removed. A large jump in the ionization energy easily be seen from the electronic configuration of an element.
For Beryllium, the electronic configuration of is 1s2 2s2.
There are two valence electrons in the outermost shell hence the ionization energy data for beryllium will show a sudden jump or increase in going from the second to the third ionization energy owing to the removal of a core electron
The electronic configuration for Nitrogen is 1s2 2s2 2p3. Five valence electrons are found in the outermost shell so the ionization energy data for nitrogen will show a sudden jump or increase in going from the fifth to sixth ionization energy because of the removal of a core electron
The electronic configuration of oxygen is 1s2 2s2 2p4. There are six valence electrons hence ionization energy for oxygen atom will show a sudden jump or increase in going from the sixth to the seventh ionization energy because of the removal of a core electron
The electronic configuration of Lithium is 1s2 2s1
There is one valence electron in its outermost shell so its ionization energy data will show a sudden jump or increase in going from the first to the second ionization energy because of the removal of a core electron.
Liquids stays the same volume but the bonds are spaced out enough that it can take the shape of whatever container it’s in.
Answer:
Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also works on the gluten network.
Explanation:
