gold
Copper or Auminium
float
For an element, it would be an atom. For a molecular substance, it would be a molecule. If it is an ionic compound, it would be a formula unit.
For an element, it would be an atom. For a molecular substance, it would be a molecule. If it is an ionic compound, it would be a formula unit.
"Active" in this context means that energy is required. A substance will flow in a certain direction, through diffusion, without having to provide additional energy. To force the substance in the opposite direction would require energy; the cell has to be "active" to achieve this, and this requires energy.
an insulator
A substance with density equal to 2.1 gcm3 it's sinking in water.
You need to look up information about compressibility of each of those substances. Basically, the substance with the smaller compressibility is harder to compress (and will require more pressure for the same change in volume).
sink
float
A substance with a density of 1.3gcm-3 would sink in water. Float (APEX)
Cooks would require a wide range of equipment for cooking. They would require knives, bowls and mixing tools. They would also require stoves and counter space. Cooks also need to have good operating appliances.
float
Cooking oil is not made for something like that and it is a foreign substance if put in the body. The body may absorb some of it, but an infection could result and cause disfigurement in that area. The body would fight the foreign substance.
There are lots of poisons that are not detoxified by cooking them. Potassium cyanide, for example, does not break down when cooked. Heavy metals, or arsenic are not affected by cooking. Dioxin will survive cooking. There are endless other examples.
Compared to a low density substance and all other things being equal, it would be heavier.
One would typically use a strainer when cooking pasta. Strainers are typically available at various retail stores such as super markets or online at websites such as Amazon.
Two whole turkeys would require more cooking time. The heat energy in the oven would be absorbed more to the point that the turkeys wouldn't be cooked fully at the end of the time. The best result would be to double the time on the oven, while checking periodically with a food thermometer to see when they are ready.