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There is an entire column of elements on the right side of the Periodic Table that are non reactive. Some molecules only react under special conditions of pressure and temperature.
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When food is exposed to air it can lose electrons. This loss of electrons creates reactive molecules that work to destroy the chemical bonds in the food causing it to spoil. what are these reactive molecules called?
These reactive molecules are called free radicals. They are highly reactive species that can cause damage to cells and accelerate food spoilage. Antioxidants help neutralize free radicals and prevent their harmful effects.
Are ionized molecules less reactive than non-ionized molecules?
Ionized molecules are generally more reactive than non-ionized molecules because they have unpaired electrons or a charge that makes them more likely to participate in chemical reactions. This increased reactivity is due to the higher energy state of ionized molecules compared to non-ionized ones.
A chemical family whose members exist as reactive diatomic molecules in the gaseous phase?
The halogens are a chemical family whose members exist as reactive diatomic molecules in the gaseous phase. Examples include chlorine (Cl2) and fluorine (F2).
When food is exposed to air it can lose electrons this loss of electrons creates reactive molecules that work to destroy the chemical bonds in the foods causing it to spoil what are these reactive?
apex- free radicals
When food is exposed to air it can lose electrons. This loss of electrons creates reactive molecules that work to destroy the chemical bonds in the food causing it to spoil. What are these reactive mo?
These reactive molecules are known as free radicals. Free radicals are highly unstable and seek to stabilize themselves by stealing electrons from surrounding molecules, leading to chemical reactions that can degrade the quality of food. Antioxidants help neutralize free radicals and preserve the freshness of food by inhibiting these destructive processes.
If a molecule has been chemically bonded will it be more reactive than before the bonding took place?
What a strange question--the answer is yes sometimes and no sometimes. Reactive molecules are made by reaction other molecules together. Some molecules are very reactive and bond to other molcules/atoms and become less reactive-- hope this helps!
When food is exposed to air it can lose electrons. This loss of electrons creates reactive molecules that work to destroy the chemical bonds in the food causing it to spoil. what are these reactive molecules called?
These reactive molecules are called free radicals. They are highly reactive species that can cause damage to cells and accelerate food spoilage. Antioxidants help neutralize free radicals and prevent their harmful effects.
What are the reactive molecules called that cause food to spoil?
Free Radicals
What is the name for the highly reactive molecules that attack DNA?
I think it's a virus.
Are ionized molecules less reactive than non-ionized molecules?
Ionized molecules are generally more reactive than non-ionized molecules because they have unpaired electrons or a charge that makes them more likely to participate in chemical reactions. This increased reactivity is due to the higher energy state of ionized molecules compared to non-ionized ones.
What chemicals make up the ozone layer?
The ozone layer is made up of ozone molecules only. These molecules are reactive in nature.
What is A chemical family whose members exist as reactive diatomic molecules in the gaseous phase is the?
A chemical family whose members exist as reactive diatomic molecules in the gaseous phase is the halogen family. All halogens are considered as toxic.
More reactive molecules created by the transfer of a phosphate group from ATP?
ADP, AMP, and inorganic phosphate are some of the more reactive molecules created when a phosphate group is transferred from ATP. This transfer of phosphate groups provides energy for cellular processes and can activate various molecules for further reactions.
Why is spicy food hot?
Spicy food derives its "heat" from the presence of reactive molecules in the food, such as capsacin. The amount of heat is proportional to the volume of these molecules as well as the various types of the molecules.
Which molecules are thought to damage the ozone layer?
CFC molecules damage ozone. They react with ozone and destroy it.
What vitamin e does to your body?
It is an antioxidant mainly for fats in cell membranes. It donates it reactive molecules to a free radicals so it doesn't reactive with your body's structure causing a change.
What are extremely reactive electrons?
Extremely reactive electrons are electrons with high energy levels that are easily transferred or exchanged with other atoms or molecules. These electrons can participate in chemical reactions rapidly due to their unstable nature, leading to the formation of new compounds or molecules.
