Which is usually associated with a faster reaction rate?
a. adding food coloring to the reactants
b. removing heat energy from the reactants
c. increasing the surface area of a solid in the reactants
d. decreasing the concentration of a solution of the reactants

Starch and are common polysaccharide carbohydrates found in plants. sucrose glycogen fructose cellulose

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.

Imagine that you push on a large rock. at what point does your effort change the rock’s mechanical energy?