Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
Answer:
The force exerted on it.
Explanation:
As the law of motion states, an object at rest will remain at rest an object in motion will remain in motion unless acted upon by another force.
Density = mass/volume
Density = 81g/0.9cm³
Density = 90g/cm³
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They should probably wear gloves. A pH of 2.0 is a very strong acid, and it can easily irritate their hands. They should also remember to NEVER touch their face, mouth, etc. and to keep all chemicals on the laboratory table.
