<span>1. Gaseous acetylene (C2H2) reacts with oxygen gas to form gaseous carbon dioxide and gaseous water.
2. Chlorine gas reacts with aqueous potassium iodide to form solid iodine and aqueous potassium chloride.
3. Solid lithium oxide reacts with liquid water to form aqueous lithium hydroxide.
4. Gaseous carbon monoxide reacts with oxygen gas to form carbon dioxide gas.</span>
3. I am not sure what is meant by shape, it could be to do with structure.
4. It is magnesium nitride, as adding nitrogen makes a nitride
Total number of atoms = 7
Total number of H atom = 5
% of H in ammonium hydroxide = 5/7 ×100 = 71.4 %
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
The formula equation for the reaction between sulfuric acid and dissolved sodium hydroxide will be the same even if all products and reactants are in the aqueous or in the <span>liquid phase. It is as follows:
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H2SO4 + 2NaOH = Na2SO4 + 2H2O</span>
