because they have high negative values of electrode potential.
One with low electronegativity. Think potassium, sodium, magnesium, etc. Essentially, elements which are good reducing agents.
Decrease the oxidation number
It depends on how you define nutrient. Oxygen is an oxidizing agent. The foods you eat are generally reducing agents. Reducing agents and oxidizing agents react to form new compounds with the release of energy. I suppose it could be considered a nutrient but this term is usually used for the energy containing component of food.
It is an oxy acid which may act as an oxidizing agent, reducing agents are those which may produce atomic hydrogen or hydride ion.
because they have high negative values of electrode potential.
The elements in group 1 are the strongest reducing agents. This is because they have one electron in their outer shell, which the wish to lose to gain a full outer shell. The strength of the reducing agents decreases going across a period and increases down a group.
One with low electronegativity. Think potassium, sodium, magnesium, etc. Essentially, elements which are good reducing agents.
Lactose and maltose are reducing disaccharides.
The reducing agent donates electrons to an oxidant. Reducing elements become positive ions. Most metals are reducing elements.
ambot
The reactant that has the atom that gets oxidized
Whether something is an oxidizing or reducing agent is not dependent on whether it is an acid or a base. Some bases can act as oxidizing agents while others are reducing agents. Some can act as either oxidizers or reducers depending on the reaction.
Yes, especially with strong reducing agents
Decrease the oxidation number
reducing agents and oxidising agents.
They ease with which they donate their outermost electrons which makes them good reducing agents