Answer:
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
Answer: For osmosis to occur the membrane must be
1. permeable to water but impermeable to the solute
2. The concentration of the solute must be different on the two sides of the membrane.
Explanation:
Answer:
Honestly makes no sense sorry :(
Explanation:
I can try though.. There are three types of selectivity possible for any synthesis: (i) Chemoselectivity is deciding which group reacts. (ii) Regioselectivity is where the reaction takes place in that group. (iii) Stereoselectivity is how the group reacts with respect to the stereochemistry of the product.
A stereospecific mechanism specifies the stereochemical outcome of a given reactant, whereas a stereoselective reaction selects products from those made available by the same, non-specific mechanism acting on a given reactant. Of stereoisomeric reactants, each behaves in its own specific way.
I tried to explain it the best I could.
Hopefully this helps you :)
Feel free to correct me If it was wrong
Answer:
C. Arrhenius
An Arrhenius base is a substance that dissociates in water to form hydroxide (OH–) ions. In other words, a base increases the concentration of OH– ions in an aqueous solution.
Explanation:
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