As the number of electrons added to the same principal energy level increases, atomic size generally
C. Decreases.
Whenever I have tests like these, I make a quizlet with each part zoomed in and then answer it that way.
Carbohydrates are substances that are found in foods such as bread and pasta, which provide the body with heat and energy. Chemically, carbohydrates are made of three kinds of elements namely carbon , hydrogen and oxygen.
Carbohydrates are separated into two main categories, simple carbohydrates and complex carbohydrates.
Simple carbohydrates are those that contain one or two sugar molecules linked together. Complex carbohydrates are those that contain three or more sugar molecules linked together. In some cases these chains can contain hundreds of sugar molecules.
The given question is incomplete. The complete question is ;
A student dissolves of 15 g aniline in 200 ml of a solvent with a density of 1.05 g/ml. The student notices that the volume of the solvent does not change when the aniline dissolves in it. Calculate the molarity and molality of the student's solution. Be sure each of your answer entries has the correct number of significant digits.
Answer: The molarity is 0.81 M and molality is 0.82 m
Explanation:
Molarity of a solution is defined as the number of moles of solute dissolved per Liter of the solution.

where,
n= moles of solute
= volume of solution in ml = 200 ml

Now put all the given values in the formula of molarity, we get

Thus molarity is 0.81 M
Molality of a solution is defined as the number of moles of solute dissolved per kg of the solvent.

where,
n = moles of solute
= weight of solvent in g

Mass of solution = 
mass of solvent = mass of solution - mass of solute = (210 - 15) g = 195 g
Now put all the given values in the formula of molality, we get

Therefore, the molality of solution is 0.82m
Answer is: carbohydrates.
Main component of bread is flour and main component of flout is starch.
Starch<span> is a </span>polymeric carbohydrate<span> consisting of a large number of </span>glucose units bonded by glycosidic bond. S<span>tarch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol.</span>