Answer:
They are called covalent bonds.
Explanation:
I just went through the lesson.
Answer:Charles law is best represent by the formula, V1T2 = V2T1.
Explanation:
Charles law states tat for an ideal gas, at constant pressure, the absolute volume of a gas is directly proportional to the temperature
It's the proteins that cause the egg white to solidify when you cook it. If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.
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