Mostly thorough vagina and you call this quifs. the process is painfull but its worth the challenge. the first person who did this process was samali weerasekera. her vagina expanded and she dided in 2008 her vagina still roams the country....
all chem reactions do not make carbon dioxide.
Carbon needs to form bonds to become stable, and oxygen readily forms those bonds with carbon to form carbon dioxide making both carbon and osygen more stable.
carbon dioxide is a gas. as it rises from a solvent [liquid] it forms bubbles. when it reaches a surface the gas is released
Because the carbon dioxide is a gas, frequently solved in waters.
Because it is a gas and its density is less than that of the solution.
Pressure
Carbon monoxide is not used in pop. Carbon dioxide is use. The carbon dioxide reacts with water to form carbonic acid, which gives the drink its bite. The release of carbon dioxide forms the bubbles.
Its trapped carbon dioxide in the liquid in the container. It has been disturbed while in transit from the bottler till you open it. Also~ The bubbles are gas molecules that are trying to escape the low~pressure in the can or bottle.
Carbon form carbon dioxide by oxydation.
Carbon dioxide absorbed in water form a carbonic acid.
Plants remove Carbon Dioxide from the environment.
Carbon Dioxide
The fizz in soda is carbon dioxide bubbles. Carbon dioxide is dissolved in the soda by putting it under pressure. When the pressure is released because you open the bottle or can, the carbon dioxide comes out of solution in the form of bubbles. Voila, fizz!
Carbon monoxide is not used in pop. Carbon dioxide is use. The carbon dioxide reacts with water to form carbonic acid, which gives the drink its bite. The release of carbon dioxide forms the bubbles.
carbon dioxide is added to it which form bubbles to make it sparkle
because the bubbles of carbon dioxide have a smaller density so they rise and float on top of the lemonade
The carbonate turns into carbon dioxide, you're looking at the carbon dioxide when you try this at home, it's the bubbles that form on the egg.
A byproduct of yeast eating sugars is carbon dioxide. The bread dough, being in a fluid state, but stiffened by the glutens does not let the gas release easily, instead causing pockets or bubbles to form.
Sodium bicarbonate reacts with an acid (normally tartaric acid, from cream of tartar) to produce carbon dioxide. The muffin batter traps the CO2 within itself so it won't escape, and you have bubbles in your muffin.
When carbon reacts with oxygen to form carbon dioxide, carbon dioxide is the product of the reaction.
Imperfections on sodium chloride crystals act as centers of nucleation for carbon dioxide microbubbles.
When water and baking soda are stirred together, bubbles will form. These bubbles are carbon dioxide.
Carbon dioxide is the product; oxygen and carbon are the reactants.