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This chart represents the melting point of several substance. what besy explains the high melting point of the salt?
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Identify two types of chemical bonding in the source of dietary potassium
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Chemistry, 23.06.2019 01:00
Substance 33°f 100°f peanut oil solid liquid margarine solid liquid chocolate chips solid liquid which conclusion fits the data in the table? a. heat chemically changes chocolate and margarine. b. all solids become liquid at 100°f. c. removing heat from a substance it to melt. d. matter may change shape when it is heated.
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Can someone help me check my answers for the mole questions?
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