Under what conditions could some exothermic (δh< 0) reactions be nonspontaneous (δg> 0)?
a. the products have greater potential energy than the reactants.
b. the products and reactants have equal entropy.
c. the overall reaction reduces entropy (products have less entropy than reactants).
d. the overall reaction results in an increase in entropy (products have greater entropy than reactants)

c. The overall reaction reduces entropy (products have less entropy than reactants).

Explanation:

The free energy change (delta G) for a reaction must have a negative value to allow the reaction to occur spontaneously. Free energy change depends on entropy (S) and enthalpy (H) of the reaction.

ΔG = ΔH  - T ΔS. If a reaction has positive enthalpy change and an overall increase in entropy, the reaction has negative free energy change and occurs spontaneously. However, if a reaction with positive enthalpy change has an overall reduction in entropy, the reaction will have a positive value of free energy change and cannot occur spontaneously.

the most common energy conversion is from kinetic energy to potential energy, and then from potential energy to kinetic energy.

later on comes the heat energy, mechanical energy, and other energy conversions.

this energy conversion is so common that we can find it in our day to day lives as well.

- one of the most common energy conversions involves the changing of potential energy to kinetic energy or kinetic energy to potential energy

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.