Reynold Aluminum Foil

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FAQ

a) valence level 4; number of valence electrons 5 ?b) valence level 3; number of valence electrons 5 ?c) valence level 3; number of valence electrons 3 ?d) valence level 4; number of valence electrons 3 ?e) valence level 4; number of valence electrons 2 ?

aAs- Arsenic bP- Phosphorus cAl- Aluminum dGa- Gallium eCa- Calcium How I got these answersGroups number of valence electrons with the exception of groups 3-12 which are the transition metals Group 1 have one valence electron Group 2- have two valence electrons Groups 3-12 vary, these are the transition metals Group 13 have 3 valence electrons Group 14 have 4 valence electrons Group 15 have 5 valence electrons Group 16 have 6 valence electrons Group 17 have 7 valence electrons Group 18 have a full outer layer, all have 8 valence electrons except Helium which has only 2 which makes it's outer most level fullPeriods Valence Levels (how many rings are around the element filled with electronsHope this helps you understand how to do these

What are your thoughts about the following International Atomic Energy Agency (IAEA) report?

Are you still on about Bush? Tell you what, lets boot him out of office - oh wait, we already did that!

Carbon / aluminum bike frames snapping ?My front forks sheered off - causing me to crash and break my clavicle.The bikes was not v oldAnyone else suffered this.I've now gone back to steel forks with a threaded headset.As the bike was A-Head, when the fork steerer snapped off, everything 'let go'.Not good - Not many steel frame makers left that use threaded headsets - I'm now afraid to ride a bike with Carbon or aluminium forks now- ditto A-Head forks.Thanks,

1.) They sold 14,987 24 359,688 cookies last month and 13,763 24 330,312, so they sold a total of 359,688 + 330,312 690,000 cookies in the past two months2.) 765,888/12 63,824 comic books 3.) 78,945 - 6,987 - 10,675 61,283 miles

When you make a cake batter and leave it in the refigorator over night will it still be okay?

alright, i've seen it done withwell you know that stuff in a can that expands, and you put it in the wall to fill holes and it insulates or whatever? but it's like, a light tan color and it hardensget some good quality insulation foam in a can like that and make the mold with that foam around the keyafter the mold is made, you might want to coat over it with something, cuz the foam is pretty brittle and crumbly, but just an ideagood luck!

We have a baking sheet but it's too small for these Toll House chocolate chip cookies I'm about to makeBut I can use foil, correct? It won't catch fire, and it's a great heat conductor.

You could use a foil tray, but not aluminium foil itself, unless it's supported by something elseSince a sheet of foil has no specific shape, the cookies could end up misshapen and not cooked properlyAlternatively, another solution to the problem would be that if you're just making a lot of small cookies, they can be cooked in batches one after another.

So I want to start using wood bats but I don't know if I should get a new aluminum or a new wood bat. Im playing in a 14 u trip team so I don't really know what I should get. whats some things I should know about wood bats..

Aluminum/composite bats will almost always have more pop than wood (except for cheap bats) but they will cost more. Also, wood bats (especially maple) can break, obviously. I play 13u and I'm about to upgrade to a -5 or -3 BBCOR Bat and I would suggest the same for you. Wood bats just wouldn't deliver the amount of performance that a decent aluminum/composite bat can. So unless you have to have a wood bat, go with metal. You don't have to use wood until the minors or if you run into an all-wood tournament.

I have a small copper tube that snapped off of die cast aluminum float bowlIs it possible to solder that back together or am I wasting my time?.Thanks

a stupid ideayou wasted your time being in school.

So I had to buy this huuuge brisket for my nieces fundraiser and I don't want to obviously cook it for myself lol but I'm throwing a super bowl party so I was wondering if y'all had any appetizerish recipes I could make with it! I don't want to just slow cook it or oven bake it I want to try and make a few differents appetizers with it, any suggestions??? Thanks!

I'd cook it using one of the recipes below, refrigerate overnight, then slice and warm up in the ovenServe w/ an assortment of rolls (ciabatta, french pistolettes, croissants, wheat rolls) and a variety of sandwich condiments or spreads, along w/ shredded lettuce, pickles, tomato slices, etcThey can make a sammie out of it, or eat it straightGood either way! Texas Oven-Roasted Beef Brisket 2 Tbsp chili powder 2 Tbsp salt 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp ground black pepper 1 Tbsp sugar 2 tspdry mustard 1 bay leaf, crushed 4 pounds beef brisket, trimmed 1? cups beef stock Preheat the oven to 350?FTrim brisket of majority of excess fatDo not remove all fat (yet)Make a dry rub by combining first 8 ingredientsSeason the raw brisket on both sides with the rubPlace in a roasting pan and roast, uncovered, for 1 hour Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting panLower oven to 300?F, cover pan tightly and continue cooking for 3 hours, or until fork-tender Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carvingNow trim the fat off, and slice meat thinly across the grainTop with strained juices from the pan - Beef Brisket 1 (4-5 lb) beef brisket 1 envelope dry onion soup mix 1 bottle chili sauce ? cup white vinegar 3 Tbspdark brown sugar 2 sliced onions 1 cup chopped celery, with leaves 2 tspLawry’s seasoned salt 2 tspsalt 6 carrots, chopped Preheat oven to 350?FRinse the meat with water and pat dryCombine onion soup, chili sauce, vinegar, brown sugar, and salt in a bowlSeason meat w/ seasoned salt, and place in roaster pan, fat side upPour chili sauce mixture on top of meat, then top sauce w/ vegetablesCover w/ aluminum foil and bake 3 hoursThis is best prepared a day ahead and cooled in the refrigerator so fat can be skimmed offWhen cool, slice meat across the grain, return to pan, and reheat the next day in a 350?F oven for 45 min.