Moscovium：修订间差异

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===For eating===

In 1750, Antimonians discovered that moscovium after fermentation steamed in a pot with rubidium bicarbonate, it tastes soft, sticky, and sweet.

After testing by ~~the~~ Edible Chemicals Administration of Antimonia, this was classified as an edible chemical. The custom of eating moscovium has spread gradually the next year. Moreover, Antimonians invented many ways of eating moscovium.

After testing by Edible Chemicals Administration of Antimonia, this was classified as an edible chemical. The custom of eating moscovium has spread gradually the next year. Moreover, Antimonians invented many ways of eating moscovium.

In 1760, after the mass production of moscovium went, a worker in a moscovium factory dropped a piece of coweep meat with sodium hyperchloride into moscovium, and the worker decided to try this dark dish, but unexpectedly he found that it was delicious and it greatly made his fagonging power and energy increased.

In 1760, after the mass production of moscovium went, a worker in a moscovium factory dropped a piece of coweep meat with sodium hyperchloride into moscovium, and the worker decided to try this dark dish, but unexpectedly he found that it was delicious and it greatly made his fagonging power and energy increased. After improvement, substances such as caesium glutinate were added to the food. He spread this dish to the whole Antimonia and it quickly became popular. Many superscientists tasted this dish and they found it improved fagonging power. The amount of consumption of moscovium in 1760 increased 2333 times compared to 1759. That worker named the dish as Moscovium Soaked in Coweep Soup. Since then, it became a traditional food of Antimonia.

==Distribution==

Although moscovium is regarded as a man-made element, in fact, Antimonians have found that xanthomoscovite (McI) from the deep ranges of lithosphere. Samples of xanthomoscovite are preserved in National Museum of Antimonia. In the antimoniverse, the abundance of moscovium ranks 116th, with an abundance of 2.5×10-120%.

==Properties==

At room temperature, Mc is a yellowish grey hard and brittle metal with low ductility, high density, average conductivity, and low melting point. Large pieces of Mc crystals are yellow.

In Antimonia, there are two isotopes of Mc: Mc-301, whose decay product is Nh-297; Mc-303, whose decay product is Nh-299. Both of them undergo alpha decay. Mc-301 is in the majority. Mc-303 is often associated with many very rare minerals, while the other trace synthesized ones are mostly alpha decay, and the decay product is also Nh. On the earth Mc-288 is more common and stable.

===Reactivity===

The stability of moscovium is inferior to bismuth, and the reactivity of dense moscovium is much lower than that of powdered and sponge ones. Dense moscovium can be slowly corroded by dilute sulfuric acid when heating, and a few bubbles will slowly appear on its surface. At the same time, a white film will cover the moscovium, that is because the reaction forms slightly soluble moscovium(I) sulfate. Cold dilute hydrochloric acid is difficult to corrode moscovium, and the dissolution rate in hot dilute hydrochloric acid is not fast either. Moscovium can quickly dissolve in dilute HNO3, concenterated HF, and boiling HOAc containing H2O2.

@@ 第14行： / 第14行： @@
 ===For eating===
 In 1750, Antimonians discovered that moscovium after fermentation steamed in a pot with rubidium bicarbonate, it tastes soft, sticky, and sweet.
-After testing by the Edible Chemicals Administration of Antimonia, this was classified as an edible chemical. The custom of eating moscovium has spread gradually the next year. Moreover, Antimonians invented many ways of eating moscovium.
+After testing by Edible Chemicals Administration of Antimonia, this was classified as an edible chemical. The custom of eating moscovium has spread gradually the next year. Moreover, Antimonians invented many ways of eating moscovium.
-In 1760, after the mass production of moscovium went, a worker in a moscovium factory dropped a piece of coweep meat with sodium hyperchloride into moscovium, and the worker decided to try this dark dish, but unexpectedly he found that it was delicious and it greatly made his fagonging power and energy increased.
+In 1760, after the mass production of moscovium went, a worker in a moscovium factory dropped a piece of coweep meat with sodium hyperchloride into moscovium, and the worker decided to try this dark dish, but unexpectedly he found that it was delicious and it greatly made his fagonging power and energy increased. After improvement, substances such as caesium glutinate were added to the food. He spread this dish to the whole Antimonia and it quickly became popular. Many superscientists tasted this dish and they found it improved fagonging power. The amount of consumption of moscovium in 1760 increased 2333 times compared to 1759. That worker named the dish as Moscovium Soaked in Coweep Soup. Since then, it became a traditional food of Antimonia.
+==Distribution==
+Although moscovium is regarded as a man-made element, in fact, Antimonians have found that xanthomoscovite (McI) from the deep ranges of lithosphere. Samples of xanthomoscovite are preserved in National Museum of Antimonia. In the antimoniverse, the abundance of moscovium ranks 116th, with an abundance of 2.5×10<sup>-120</sup>%.
+==Properties==
+At room temperature, Mc is a yellowish grey hard and brittle metal with low ductility, high density, average conductivity, and low melting point. Large pieces of Mc crystals are yellow.
+In Antimonia, there are two isotopes of Mc: Mc-301, whose decay product is Nh-297; Mc-303, whose decay product is Nh-299. Both of them undergo alpha decay. Mc-301 is in the majority. Mc-303 is often associated with many very rare minerals, while the other trace synthesized ones are mostly alpha decay, and the decay product is also Nh. On the earth Mc-288 is more common and stable.
+===Reactivity===
+The stability of moscovium is inferior to bismuth, and the reactivity of dense moscovium is much lower than that of powdered and sponge ones. Dense moscovium can be slowly corroded by dilute sulfuric acid when heating, and a few bubbles will slowly appear on its surface. At the same time, a white film will cover the moscovium, that is because the reaction forms slightly soluble moscovium(I) sulfate. Cold dilute hydrochloric acid is difficult to corrode moscovium, and the dissolution rate in hot dilute hydrochloric acid is not fast either. Moscovium can quickly dissolve in dilute HNO<sub>3</sub>, concenterated HF, and boiling HOAc containing H<sub>2</sub>O<sub>2</sub>.