Answer: 97
Explanation:
The element Ru is <u>Ruthenium</u> which has <u>44 protons</u>.
In this case, our atom is an isotope with <u>53 neutrons</u>.
With this information, we can use the mass number formula to find this atom's mass number.
mass number = protons + neutrons
mass number = <u>44 protons</u> + <u>53 neutrons</u>
mass number = <u>97</u>
Answer:
The atom must lose its three extra electrons to make the atom over all neutral.
Explanation:
The three subatomic particles construct an atom electron, proton and neutron. A neutral atom have equal number of proton and electron. In other words we can say that negative and positive charges are equal in magnitude and cancel the each other. For example if neutral atom has 6 protons than it must have 6 electrons.
If an atom have -3 charge it means three more electrons are added. In order to make the atom overall neutral three more electrons must be removed so that negative and positive charge becomes equal and cancel the effect of each other and make the atom neutral.
Electron:
The electron is subatomic particle that revolve around outside the nucleus and has negligible mass. It has a negative charge.
Symbol= e⁻
Mass= 9.10938356×10⁻³¹ Kg
It was discovered by j. j. Thomson in 1897 during the study of cathode ray properties.
Proton and neutron:
While neutron and proton are present inside the nucleus. Proton has positive charge while neutron is electrically neutral. Proton is discovered by Rutherford while neutron is discovered by James Chadwick in 1932.
Symbol of proton= P⁺
Symbol of neutron= n⁰
Mass of proton=1.672623×10⁻²⁷ Kg
Mass of neutron=1.674929×10⁻²⁷ Kg
The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.
TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.
Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
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