Above question is incomplete. Complete question is attached below
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Solution:
Reduction potential of metal ions are provided below. Higher the value to reduction potential, greater is the tendency of metal to remain in reduced state.
In present case,
reduction potential of Au is maximum, hence it is least prone to undergo oxidation. Hence, it is
least reactive.
On other hand,
reduction potential of Na is minimum, hence it is most prone to undergo oxidation. Hence, it is
most reactive.
Answer:
Cleaning products like bleach, oven sprays, liquid laundry capsules and toilet cleaners are chemicals. So are paints, glues, oils, pesticides and medicines. Most of the chemicals you use at home aren't dangerous if you use them properly. However, some chemicals need more careful handling than others.
Answer:
petroleum,natural gas,lime stone, coal,water,acetylene etc.
The answer is 6 ft 10 inches in millimeters (mm) is 0.833 ft.
Given,
The center of the school's basketball team is 6 ft 10 inches tall.
We have to convert the height of the player from feet and inches to feet.
Using the conversion factor,
1 ft = 12 inches
or, 12inches/ 1 ft
Converting 6ft 10 inches to ft, we get;
10 inches × 1 ft/ 12inches
= 0.833 ft
Therefore 6 ft 10 inches in millimeters (mm) is 0.833 ft.
Unit conversion is a method in which we multiply or divide with a particular numerical factor and then finally round off to the nearest significant digits.
To learn more about Millimeter and Unit conversions, visit: brainly.com/question/26371870
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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.
