Assume there is 100g of the substance at first
Answer:molecule of a compound
Explanation:
Answer:
Polar covalent bond.
Explanation:
When the bond is formed between the atoms by sharing the electrons the bond thus have covalent character. The atom with larger electronegativity attract the electron pair more towards it self and becomes partial negative while the other atom becomes partial positive. When the electronegativity difference is less than 0.4 the bond is non polar covalent.
When bonded atoms have greater electronegativity difference i.e 2 or greater than two the bond is ionic because electron is transfer from low electronegative atom to highest electronegative atom.
For example:
In water the electronegativity of oxygen is 3.44 and hydrogen is 2.2. That's why electron pair attracted more towards oxygen, thus oxygen becomes partial negative and hydrogen becomes partial positive.
In case of H₂, Cl₂, Br₂ the bond has very high covalent character because of zero electronegativity difference.
What do you mean by this?
Answer:
A) dietary fiber isn't used by the body.
Explanation:
The food we eat contains certain nutritional contents that provides energy, measured in calories (CAL) to the body. A procedure called BOMB CALORIMETRY can be used to determine the energy contents of these foods. The energy-supplying macromolecules contained in food substances we eat are carbohydrate, protein, fats etc.
Bomb calorimetry uses the method of burning the food substance in a device called bomb calorimeter, and measure the caloric content of the burnt food. Bomb calorimetry measures all the present calories in a food substance, which can include dietary fibers. Due to this reason, it is considered a poor choice in determining the number of nutritional calories in a food substance.
Dietary fibers are indigestible carbohydrates that cannot be broken down and used by the body. They pass along the alimentary canal until they are egested. Hence, they are no source of nutrients to the body. Since bomb calorimetry measures all calories including dietary fibers, it is said to overestimate the caloric content of food substances.
