difference between bomine gas and steak
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its Bromine gas not bomine.
Bromine is a chemical element with symbol Br and atomic number 35. It is the third-lightest halogen, and is a fuming red-brown liquid at room temperature that evaporates readily to form a similarly coloured gas.
Steak is a generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the cut from the plate, the cut from the abdominal muscles, and the Silverfinger steak cut from the loin and includes three rib bones.
Bromine is a chemical element with symbol Br and atomic number 35. It is the third-lightest halogen, and is a fuming red-brown liquid at room temperature that evaporates readily to form a similarly coloured gas.
Steak is a generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the cut from the plate, the cut from the abdominal muscles, and the Silverfinger steak cut from the loin and includes three rib bones.
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Bromine is a chemical element with symbol Br and atomic number 35. It is the third-lightest halogen, and is a fuming red-brown liquid at room temperature that evaporates readily to form a similarly coloured gas.
Steak is a generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the cut from the plate, the cut from the abdominal muscles, and the Silverfinger steak cut from the loin and includes three rib bones.
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