Ion with a 1+ charge. The atom would normally be neutral, since it has the same number of electrons as it does protons; removing an electron leaves one more proton than electron. Since protons are positive and there's one more of them than electrons in the new ion, it has a 1+ charge.
So,
Ionic compounds are compounds composed of ions. The following are soluble ionic compounds (they dissolve in water):
NaCl(s) --> Na⁺(aq) + Cl⁻(aq)
NaOH(s) --> Na⁺(aq) + OH⁻(aq)
The following are insoluble ionic compounds (they have low solubilities):
Al₂O₃ --> 2Al³⁺+3O²⁻
AgCl --> Ag⁺ + Cl⁻
These compounds can only be appreciably separated by melting or by dissolving them in enormous amounts of water (the concentration will still be very low).
Ionic compounds have electrons that are locked in place because of the strong ionic attractions between the ions. A charge is produced by moving electrons. Since the ions in melted ionic compounds are free to move, their electrons are no longer locked, allowing the ionic liquid to conduct electricity.
NaCl(s) --> Na⁺(l) + Cl⁻(l)
The answer is D.
The answer is (D) microscopic. You can remember this, because the name is very close to "microscope," an instrument used to greatly magnify and observe tiny organisms and objects.
Answer:
Coconut oil, Olive oil and Sunflower oil
Explanation:
Fatty acids are carboxylic acids with a long unbranched chain of carbon and hydrogen atoms.
There are three main classes of fatty acids which are explained as under:
1. Saturated Fatty acids: These fatty acids have long carbon chain with two hydrogen atoms bonded to each carbon atom. This saturation of fatty acids make the fatty acids more stable towards high temperature. These fatty acids becomes solid at room temperature. Coconut oil and butter are the examples of saturated fatty acids.
2. Monounsaturated Fatty Acids: In a long carbon chain, if there is a carbon atom which is double bonded with another carbon atom and rest is saturated with hydrogen atoms, because of this single double-bond, the fatty acid is termed as monounsaturated fatty acids. These fatty acids are liquid at room temperature but solidify in refrigerator. Olive oil is an example of such fatty acids.
3. Polyunsaturated Fatty Acids: In a long carbon chain, if there are two or more than two carbon atoms which are double bonded with each other and rest is saturated with hydrogen atoms, because of multiple double bonds, such fatty acids are termed as polyunsaturated fatty acids. Because of higher unsaturation, these fatty acids are liquid in both normal room temperature and in refrigerator. Such unsaturation also make them unfit for cooking purposes. Sunflower oil, Soyabean oil and Flaxseed oil are examples of polyunsaturated fatty acids.
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