Answer is A-photosystem II
The bond angles a and b are 120° respectively. The bond angle c is 111.4° .while the bond angle d is 120°. The bond angles e and f are 120° respectively.
In the carbonate ion, all the bond angles and bond lengths are equal hence three equivalent resonance structures can be drawn for the ion. All the bond angles, ( a and b) in carbonate ion all have bond angle of 120°.
The bond angle marked c in OCCl2 has a bond angle 111.4°, the bond angle marked d in the compound has the bond angle, 120°.
There are three bond angles present in the nitrate (NO3-) ion. Three resonance structures contribute to this bond. Based on these structures, the bond angles e and f in the molecule is 120°.
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The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
Answer:
The volume of the second cylinder is 80 liters
Explanation:
We use the Boyle-Mariotte formula, according to which the pressure and volume of a gas are inversely related, keeping the temperature constant: P1 x V1 = P2xV2. We convert the pressure in mmHg to atm:
760 mmHg-----1 atm
380mmHg------x= (380mmHgx1atm)/760mmHg=0,5 atm
P1xV1=P2xV2
2 atmx20 L= 0,5atm x V2 V2=(2 atmx20 L)/0,5atm=80L
The lower the activation energy required for a chemical reaction