The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
Answer: There are several ways. The first that comes to mind is a pH meter. A pH electrode Is lowered into the solution, and (Assuming) the pH Meter has been properly calibrated, and the temperature of the solution is set to the calibration of the Meter, the pH can be read directly from an analogue scale or digital readout. Below 7 is acidic, 7 is Neutral, (like Pure Water), and over 7 is Alkaline, or Basic.
A useful, but less accurate method is the use of any number of “pH Indicator Solutions”, which are essentially a type of various colored dyes that change color within differing pH ranges. Usually, if the pH is unknown, a small amount of solution is removed from the container and tested separately - in a “well plate”, or similar method.
These types of dyes, or Indicator Solutions, can be dried upon strips of “pH indicator Paper”, which, depending upon the type can be very useful when carrying out more precisely arrived at pH tests like Titration.
Just to see if a solution is “Acid” or “Base”, Litmus paper is used; “a Red color shows Acidity, and a Blue color, a Base”; ergo, “An Acid Solution will turn Litmus Paper, Red”.
I only got 50 points (which is not 100). :-)
Look at the graph. At 80 °C, about 38 g of solute is able to dissolve, and that’s for ever 100 g of water. That means that for every 150 grams of water, 57 grams of solute can dissolve (38/2 = 19 + 38 = 57 g) at 80 °C. Since 57 g is greater than 55 g, all for he sodium chloride should dissolve in 150 g of water at 80 °C - you can put all of that into a “mathematical explanation”.
There are 11 Carbon atoms in the compound.
<u>Solution:</u>
Carbon atom count is the ratio of the M peak to the M+1 peak.
Here M peak is 57.10% and M+1 peak is 6.83%. On applying the values in the formula we get,
Therefore, the number of Carbon atoms in the compound are 11.
Refer the image attached below for a better understanding of M peak and M+1 peak.
The heaviest ion that has the greatest m/z value is said to be the molecular ion peak in mass spectrum.
Can't understand this. English Please! :) :)
