a metal that doesn't react with any other substance
i think it might be ----------sodium its Mercury. i did this in science.
Lead is a moderately reactive metal. It reacts slowly with air and water, but does not react as vigorously as highly reactive metals like sodium or potassium.
Xenon is a nonmetal. It is a noble gas located in group 18 of the periodic table. It is known for being inert and having a full valence shell of electrons, making it stable and nonreactive.
Molybdenum is a reactive chemical element.
Gold is nonreactive because it has a stable electronic configuration with a full outer shell of electrons, making it reluctant to give away or accept electrons in chemical reactions. This stability prevents gold from forming compounds easily with other elements. Additionally, the strong metallic bonds between gold atoms contribute to its nonreactive nature.
Mercury is a metal that is liquid at room temperature and is nonreactive. Nonreactive means the metal does not react to acid or water.
It is a nonreactive metal
I do not know the name of the metal, witch is NONREACTIVE. I know that only noble gases witch are nonreactive.
Plutonium is a very reactive metal: the Pauling electronegativity is 1,28.
i think it might be ----------sodium its Mercury. i did this in science.
No. Gold is very nonreactive, which is one of the reasons it is considered a precious metal: it can last for thousands of years without corroding or tarnishing.
NO! It reacts with air to form iron oxide (AKA rust) and water to form iron hydroxide (AKA rust)
Argon is a nonmetal. It is a noble gas that is colorless, odorless, and tasteless. Argon is typically inert and nonreactive with other elements.
No. Copper forms a number of chemical compounds. If you want a metal about that color, gold is very nearly non-reactive.
Serology nonreactive means negative for the presence of the analyte being detected in the test system.
yes
The best way to properly cook a delicate sauce in a nonreactive saucepan is to use low to medium heat, stir frequently, and avoid using metal utensils that can react with the ingredients. It's important to monitor the sauce closely to prevent burning or curdling.