If the substance doesn't react at all chemically then the substance is inert.
This property is a low chemical reactivity.
Adding cornflour to water is a physical change. The reason this process is classified as such is that it does not change the chemical identities of the substances involved, which is the criterion for a process to be considered a chemical reaction. Technically, the cornflour would slowly hydrolyze in water, which would be a chemical reaction.
chemical change your welcome
why do yeast cells consume glucose much more slowly when oxygen is present than when oxygen is absent
Lack of rain prevents chemical erosion in a dessert.
A reaction has two components with the reactant as an "ingredient," and the product is the end result. A combustion reaction as the reactants of O2 (oxygen) and CH4 (methane). Their product through the reaction CH4 + 2O2 is 2H2 (water) and C02 (carbon dioxide).
I suppose that you thank to low reactivity to oxygen.
Adding cornflour to water is a physical change. The reason this process is classified as such is that it does not change the chemical identities of the substances involved, which is the criterion for a process to be considered a chemical reaction. Technically, the cornflour would slowly hydrolyze in water, which would be a chemical reaction.
Viscous.
chemical change your welcome
One chemical agent considered to be a slow effect agent is tabun. It is considered a "nerve agent" since it attacks the nervous system. Its symptoms usually present themselves slowly when absorbed through the skin.
The property of flowing very slowly in liquid is called viscosity. A liquid with high viscosity flows very slowly, like syrup or tar. A liquid with low viscosity flows quickly, like water.
yes it melt very slowly cause glass is noncrystalline and it doesn't have property of liquid, you get me?
Its on mw3.The look like suicide bombers but with chemical gases the kill you slowly.
water
The present tense of "chew" is "chews." For example, "She chews her food slowly."
The thermal conductivity and color of a surface determines how quickly or slowly it will heat and cool
why do yeast cells consume glucose much more slowly when oxygen is present than when oxygen is absent