How does saliva maintain the pH of the mouth after bacteria produce acid from the carbohydrates we’ve consumed?

Both josef loschmidt and amedeo avogadro contributed to our understanding of basic molecular numbers, sizes, and reaction ratios. neither scientist discovered “avogadro’s number” in the form we use it today (6.02 x 10 23). still, there’s a controversy over the name. research the contributions from these two scientists and read about how avogadro’s number got its name. briefly state what you think this number should be called, providing key details of each scientist’s contributions to this concept and a solid rationale for your case in naming the number.

Remember to use the proper number of significant figures and leading zeros in all calculations.gelatin has a density of 1.27 g/cm³. if you have a blob of gelatin dessert that fills a 2.0 liter bottle, what is its mass? 2540 g2500 g3.9 x 10-43.937x 10-4

Which of these conditions most likely produces an unstable isotope?