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Bingel [31]
2 years ago
7

What explains why curry, a spice used in cooking, is this shade of orange? A. White light hits the spice, but only orange light

is reflected to the eye. Only orange light is absorbed by the curry when it is in the presence of white light. The spice refracts white light and transmits only the orange light. Only orange light is being transmitted to the spice, so it is the only color seen.
Chemistry
1 answer:
snow_lady [41]2 years ago
6 0
The answer should be A.
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How many moles of iron is 6.022 x 10^22 atoms of iron? (Report answer as a number rounded to one place past the decimal.) *
yuradex [85]
<h3>Answer:</h3>

\displaystyle 0.1 \ mol \ Fe

<h3>General Formulas and Concepts:</h3>

<u>Math</u>

<u>Pre-Algebra</u>

Order of Operations: BPEMDAS

  1. Brackets
  2. Parenthesis
  3. Exponents
  4. Multiplication
  5. Division
  6. Addition
  7. Subtraction
  • Left to Right

<u>Chemistry</u>

<u>Atomic Structure</u>

  • Avogadro's Number - 6.022 × 10²³ atoms, molecules, formula units, etc.

<u>Stoichiometry</u>

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<h3>Explanation:</h3>

<u>Step 1: Define</u>

6.022 × 10²² atoms Fe (iron)

<u>Step 2: Identify Conversions</u>

Avogadro's Number

<u>Step 3: Convert</u>

  1. Set up:                    \displaystyle 6.022 \cdot 10^{22} \ atoms \ Fe(\frac{1 \ mol \ Fe}{6.022 \cdot 10^{23} \ atoms \ Fe})
  2. Divide:                    \displaystyle 0.1 \ mol \ Fe
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The product formation was decreased when a substance b was added to an enzyme reaction. more substrate being added did not incre
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When the product formation is decreased if a substance B is added to an enzyme reaction and more substrate being added would not increase the amount of produce formed, then we assume that substance b could be a noncompetitive inhibitor. This type of inhibitor would be one that would bind to the enzyme with or without the presence of a substrate in different sites at the same time. It would change the conformation of the enzyme and also the active sites. As a result, the substrate would not be able to bind to the enzyme more effectively than the usual. The overall efficiency would decrease.
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