Answer:
CH3OH and NADH
Explanation:
The given chemical reaction is an redox reaction in which reduction and oxidation take place.
In the process of oxidation: electrons are loss while in the process of reduction: electrons are gained.
In the given redox reaction: CH3OH + NAD --> CH2O + NADH
NAD is reduced to NADH as NADH gains one hydrogen electron while CH3OH (methanol) is oxidized to CH2O (methanal) by losing electrons.
So, CH3OH (methanol) and NADH are the reduced forms while NAD and CH2O (methanal) are oxidized forms.
Answer:
magnesium metal melts = physical change
magnesium metal ignites = chemical change
Explanation:
<em>Physical changes</em> are those in which the identity of the subtance <u>remains unaltered</u>. No new compounds are formed. They involve generally changes in <u>agreggation states of matter</u>: solid, liquid or gas. The first experiment, in which magnesium metal melts is a physical change because it only changes the state of matter, from solid to liquid, but it is still magnesium metal.
Conversely, <em>chemical changes</em> involve atoms combinations to form new compounds. The second experiment, in which magnesium metal ignites, is a chemical change. After the change, magnesium metal is no longer the metal but a metal oxide.
Answer : The approximate relation Celsius = 1/2 Fahrenheit is a better approximation at higher temperatures
Explanation :
The formula for Celsius to Fahrenheit conversion is
At lower temperature the value that needs to be subtracted (32) is large enough as a result the approximation "celsius = 1/2 fahrenheit " does not seem valid.
For example, 50 F is 10°C.
This is almost 1/5 of Fahrenheit temperature.
But at higher temperatures , the value becomes insignificant and also the ratio 5/9 tend to be equal to 0.5.
For example, 2000 F is 1093°C
This is almost half of Fahrenheit temperature.
Therefore , the approximate relation Celsius = 1/2 Fahrenheit is a better approximation at higher temperatures
Answer:
The digestive functions of saliva include moistening food, and helping to create a food bolus, so it can be swallowed easily. Saliva contains the enzyme amylase that breaks some starches down into maltose and dextrin. Thus, digestion of food occurs within the mouth, even before food reaches the stomach.
Explanation:
<span>it is limited to situations that involve aqueous solutions of specific compounds
I hope this helps</span>