In forming a molecular compound, each atom should have <u>valence</u> electrons around it unless there is some specific reasons why this cannot be achieved.
<h3>What is Valence Electrons ?</h3>
Valence electrons is a negatively charged particle present in the outermost shell of an atom.
Example: Oxygen has 6 valence electrons in its outermost shell, Water has 8 valence electrons.
Thus from the above conclusion we can say that In forming a molecular compound, each atom should have <u>valence</u> electrons around it unless there is some specific reasons why this cannot be achieved.
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The forces are called "strong nuclear".
Chlorine is one of the most effective and economical germ-killers against a wide array of life-threatening infections, viruses and bacteria, such as HIV, salmonella, E. Coli, and campylobacter.
I believe that the answer to the question provided above is that the <span>substance helps suspend fat in a watery digestive mixture, making fat more available to digestive enzymes is known as starch.</span>
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Answer:
Explanation:
Given data:
Mass of mixture = 454 kg
Initial temperature is 10°C
Heat added is Q = 121300 kJ
Heat capacity (Applesuace) at 32.8°C is 4.02kJ/kg K
From heat equation we have
Putting all value to get required final temperature value
