Chemistry
Chemistry, 19.02.2022 03:20, pmdm95

Normally about 60% of natural phosphorus from food sources is absorbed, but absorption of phosphorus from food preservatives (e. g., phosphoric acid) is almost 100%. Phosphorus deficiency is not a problem in the United States because of what

answer
Answers: 2

Other questions on the subject: Chemistry

image
Chemistry, 22.06.2019 08:30, melikefood01
Sally is making a model of a magnesium atom with an atomic mass number of 24 for her chemistry class. she has foam balls for the protons, neutrons, and electrons. she has added 6 neutrons to her model so far. how many more neutrons does she need to add to complete her neutral atom of magnesium?
Answers: 1
image
Chemistry, 22.06.2019 09:20, lanaiheart7
How have the greenhouse gasses increased from the year 2000 to 2018
Answers: 2
image
Chemistry, 22.06.2019 11:00, pc103919
When hydrochloric acid reacts with potassium hydroxide solution, the following reaction occurs. hcl (aq) + koh (aq) h2o (l) + kcl (aq) the reaction gives off heat energy, so it is an reaction.
Answers: 1
image
Chemistry, 22.06.2019 11:40, vlout
Consider this equilibrium: n29) + o2(g) + 2no(c).nitrogen gas and oxygen gas react when placed in a closed container. as the reaction proceeds towards equilibrium, what happens to the rate of thereverse reaction?
Answers: 1
Do you know the correct answer?
Normally about 60% of natural phosphorus from food sources is absorbed, but absorption of phosphorus...

Questions in other subjects: