Answer:
Would be increasing the concentration of SO3 as you chose in the question.
Explanation:
Increasing the concentration of the reactant will most likely shift it to the right by adding more products.
Answer:
Chicken fat is in the shallowest area because, being hydrophobic and lipid content of chicken, it is the lowest density compound in the broth, therefore it rises and does not precipitate. All fats usually float in liquid media because their density is less than that of water.
On the other hand, the gelatin that forms in the boil of the chicken broth is a gelatinous compound that is very nutritionally rich, consisting of denatured proteins that leave the chicken undergoing aqueous coagulation.
Both do not mix and due to the difference in densities, but in order to dissociate it, it is convenient to use emulsifiers or by cryogenic methods where cold is applied and its division is better.
Explanation:
In liquid media such as chicken broth, or any broth, when proteins or foods that contain a large amount of fats and proteins are boiled, the fatty layer will always be the most superficial because it is the one with the lowest density, therefore, that denatured coagulated protein with water it will be the next layer and finally the solids such as bone or cartilage remains would be in the deepest area because they are the ones with the highest density.
Another method to dissociate these products is through enzymatic activity, throwing enzymes into the broth formed.
Answer:
Na⁺ and HCO⁻₃
Explanation:
When baking soda is dissolve in water it fully ionized into positive and negative ions.
NaHCO₃ + H₂O → Na⁺ + HCO⁻₃
The Na⁺ than react with OH⁻ of water and produced NaOH while HCO⁻₃ react with H⁺ and produce H₂CO₃. This carbonic acid than break to produced carbon dioxide and water.
H₂CO₃ → H₂O + CO₂
Properties of baking soda:
It is odorless compound.
It is solid at room temperature.
It is used in medicine to cure the acidity of stomach.
It is used to make baking powder.
Answer: Secondary amines react with the nitrosonium ion to generate <span>
<u>N-Nitrosoamines</u>.
Explanation: Nitosonium Ion is generally utilized in the formation of
Diazonium Salts which are considered excellent starting Material from synthesis point of View. Diazonium salts are formed by reacting
Primary Amine or
Anilines with Nitrosonium Ions. In our case, the Amine given is Secondary. So, reaction of <em>Sec.</em> Amines with Nitrosonium Ions stops after the formation of N-Nitrosoamine as there is no Hydrogen attached to Nitrogen atom of Amine to be eliminated and form a double and eventually triple bond with the Nitrogen atom of Nitrosonium Ion.</span>