Explain why crushed garlic has more flavor when put in food than a whole clove of garlic.
1 answer:
A crushed garlic will have a lot of flavor when placed in food due to the surface area that is in contact with the food. When we have a large piece of garlic, only the external part touches the food and its full capacity is not used. When we reduce the size of the year by crushing the internal parts that were not in contact with the food, now they will be, in addition, liquids are also released due to the pressure exerted on the garlic and these liquids mix more easily with the food and they give it more flavor. For better understanding we can see the following figure:
Simply to understand it, in the figure, there is a clove of whole garlic represented by the rectangle that will have a height of 3 and a width of 1, the units do not matter in this case. The area that is in contact will be equal to 8, but if we divide the garlic into three equal parts, it will have a contact area greater than 12. Therefore, the more we divide the garlic, the more area it will be in contact with the food and will give it more flavor.
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Answer:
1.02mole
Explanation:
The reaction equation is given as:
2NaOH + H₂SO₄ → Na₂SO₄ + 2H₂O
Given:
Mass of H₂SO₄ = 50g
Unknown:
Number of moles of NaOH = ?
Solution:
To solve this problem, we first find the number of moles of the acid given;
Number of moles =
Molar mass of H₂SO₄ = 2(1) + 32 + 4(16) = 98g/mol
Now;
Number of moles = = 0.51mole
From the balanced reaction equation:
1 mole of H₂SO₄ will be neutralized by 2 mole of NaOH
0.51 mole of H₂SO₄ will be neutralized by 2 x 0.51 = 1.02mole of NaOH