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dimaraw [331]
1 year ago
6

The ________ of acids, buffers, enzymes, and water aids in the breakdown of food.

Chemistry
1 answer:
tatuchka [14]1 year ago
7 0

The <u>secretion</u><u> </u>of acids, buffers, enzymes, and water aids in the breakdown of food.

The food moves through the gastrointestinal tract and breaks down into smaller particles for energy, cell repair, and growth.

Digestion begins when eating and chewing food with the help of teeth in the mouth, then it goes down to the small intestine.

While moving through the gastrointestinal tract it mixes with juices, acids, enzymes, and water which disintegrates the large molecules of food into smaller ones and makes it suitable for assimilation and absorption in the body.

If you need to learn more about buffer click here:

brainly.com/question/1385846

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8 0
3 years ago
A blacksmith heated an iron bar to 1445 °C. The blacksmith then tempered the metal by dropping it into 42,800 mL of
Wittaler [7]

Answer:

6626 g

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Since density = mass/ volume

mass of water = volume of water * density of water = 42800 ml * 1 g/ml = 42800 g

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specific heat capacity for water = 4.184 J/g°C

ΔT water = 45 - 22 = 23°C

For iron:

mass = m,  

specific heat capacity for iron  = 0.444 J/g°C

Initial temperature of iron = 1445°C and final temperature of water = 45°C.

ΔT iron = 45 - 1445 = -1400°C

Quantity of heat (Q) to raised the temperature of a body is given as:

Q = mCΔT

The quantity of heat required to raise the temperature of water is equal to the temperature loss by the iron.

Q water (gain) + Q iron (loss) = 0

Q water = - Q iron

42800 g ×  4.184 J/g°C × 23°C = -m × 0.444 J/g°C × -1400°C

m = 4118729.6/621.6

m = 6626 g

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2 years ago
Is it called when a substance enters a gaseous phase without boiling?
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Read 2 more answers
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