Answer:
They tenderize the product by coating and weakening the gluten bonds within the structure.
Even though they contain little or no moisture, they provide the illusion of wetness. ...
They enable browning.
They help move heat through the product, perpetuating the baking process.
Explanation:
Answer is <span>
Ni²</span>⁺(aq)
+ 6NH₃(aq)
⇌ [Ni(NH₃)₆]²⁺<span>
</span>
<span>When the concentration of Ni²⁺</span><span>(aq) increases, according to the Le Chatelier’s principle
system tries to become equilibrium by reducing the increased factor. To do
that, the concentration of Ni²⁺</span><span>(aq) should be reduced. Hence, the forward reacted should be
promoted to reduce the Ni²⁺</span><span>(aq) concentration</span>.
Pressure<span> with Height: </span>pressure<span> decreases with increasing </span>altitude<span>. The </span>pressure<span>at any level in the atmosphere may be interpreted as the total weight of the </span>air<span>above a unit area at any </span>elevation<span>. At higher elevations, there are fewer </span>air<span>molecules above a given surface than a similar surface at lower levels</span>
Answer:
I am pretty sure it's Lithium because it's a light and soft metal. Bromine is a liquid so that cant be it and Niobium is a light gray crystalline (crystal/ sharp not dull).
Hope this helps :)
Explanation:
