Water and baking soda:)
The chemical reaction between ionic compounds in aqueous solution is very fast because the ions are already dissociated and free to react with each other. This increases the likelihood of collision between the ions, leading to a higher reaction rate. Additionally, the presence of water molecules helps in the ionization process and stabilizes the reaction intermediates.
Depends on how fast you are stirring..... Friction from very vigorous stirring could be one answer, but while this is a real phenomemon, it is unlikely ot be significant in most cases. Another answer is that an exothermic chemical reaction is taking place between the two chemicals in the beaker.
depending on what they are. if you mix water and oil nothings going to change their chemical properties. but if you mixed ammonia and bleach that would change, and they would react with each other forming new compounds. (by the way, dont mix ammonia and bleach, it produces chlorine gas wich will kill you very fast, and painfully). hoped this answer helped you.
Sodium can react very rapidly with water, producing hydrogen gas and heat as a result of the exothermic reaction. The reaction is vigorous and can sometimes lead to explosions due to the rapid release of heat and gas.
Yes, very fast, it forms sodium acetate and hydrogen gas.
By mating with each other
fast
Fast food often contains chemicals and always contains a ton of sugar. Sugar in itself is very addicting and the chemicals don't help.
Yes... yes it does. For that matter, the Earth's heat causes some atoms to move so fast that they "crash into each other."
continental crusts move away from each other by only a few centimeters away from each other every year.
The chemical reaction between ionic compounds in aqueous solution is very fast because the ions are already dissociated and free to react with each other. This increases the likelihood of collision between the ions, leading to a higher reaction rate. Additionally, the presence of water molecules helps in the ionization process and stabilizes the reaction intermediates.
Depends on how fast you are stirring..... Friction from very vigorous stirring could be one answer, but while this is a real phenomemon, it is unlikely ot be significant in most cases. Another answer is that an exothermic chemical reaction is taking place between the two chemicals in the beaker.
If the owl is dead, then it won't react, because it is dead
A healthy domestic cat can run up to 30mph. So probably about that fast.
chinkay
I don't think they react at all unless you turn the lights on then off a lot really fast.
i would react if food was infront off me within a millysecond bby