4. Which of the following methods of preserving food keeps food for long without going bad by making bacteria inactive? A. Freez
ing and deep frying B. Canning and salting C. Charcoal cooler and freezing D. Drying and carbon dioxide 4 . Which of the following methods of preserving food keeps food for long without going bad by making bacteria inactive ? A. Freezing and deep frying B. Canning and salting C. Charcoal cooler and freezing D. Drying and carbon dioxide
This question is based in mole ratios. for every mole of cl2, 2 moles of NaCl will be produced. so half of the moles of NaCl gives the moles of Cl2 required. therefore divide 0.35 by 2
