Freeze drying<span> (or lyophilization) removes water from the ice cream by lowering the </span>air pressure<span> to a point where ice sublimates from a </span>solid<span> to a </span>gas<span>. The ice cream is placed in a </span>vacuum chamber<span> and frozen until the water </span>crystallizes<span>. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, </span>sublimating<span> the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice. </span>
Answer:
b Different amounts of food samples were used.
Explanation:
The mass of the two samples needs to be the same in order for the test to be accurate.
Answer:
HClO 7.54
Explanation:
Hypochlorous acid (HClO) is a weakest acid because the pKa value of Hypochlorous acid is very high among the options given in the activity. pKa is a method which is used in order to identify the strength of an acid. The higher the value of pKa of a liquid, lower the strength of an acid while lower the value of pKa of chemical, higher the strength of an acid. In the options, HClO2 is a strong acid due to high lower pKa value.
The answer should be D) electrical
<span>0 °C. 8 °C. 29 °C. 15 °C.</span>
