So a camera can zoom in and out and the human eye has peripheral vision
<u>Answer:</u> The specific heat of calorimeter is 30.68 J/g°C
<u>Explanation:</u>
When hot water is added to the calorimeter, the amount of heat released by the hot water will be equal to the amount of heat absorbed by cold water and calorimeter.
The equation used to calculate heat released or absorbed follows:
](https://tex.z-dn.net/?f=m_1%5Ctimes%20c_1%5Ctimes%20%28T_%7Bfinal%7D-T_1%29%3D-%5B%28m_2%5Ctimes%20c_2%29%2Bc_3%5D%28T_%7Bfinal%7D-T_2%29)
......(1)
where,
q = heat absorbed or released
= mass of hot water = 46.7 g
= mass of cold water = 45.33 g
= final temperature = 59.4°C
= initial temperature of hot water = 80.6°C
= initial temperature of cold water = 40.6°C
= specific heat of hot water = 4.184 J/g°C
= specific heat of cold water = 4.184 J/g°C
= specific heat of calorimeter = ? J/g°C
Putting values in equation 1, we get:
](https://tex.z-dn.net/?f=46.7%5Ctimes%204.184%5Ctimes%20%2859.4-80.6%29%3D-%5B%2845.33%5Ctimes%204.184%29%2Bc_3%5D%2859.4-40.6%29)
Hence, the specific heat of calorimeter is 30.68 J/g°C
Answer:
Collagen is a "fibrous proteins" present in the extracellular matrix.
Explanation:
Protein are made up of hundreds or thousands of smaller units called amino acids and is made of carbon, hydrogen, oxygen, nitrogen and sometimes sulfur and is found in many foods. Proteins are organic molecules found in living organisms.
There are three types of proteins; fibrous, globular, and membrane.
Collagen which is a fibrous proteins, form muscle fiber, tendons, connective tissue and bone.
Collagen are naturally occurring proteins that consist of single molecules made up of amino-acids, which are in turn built of carbon, oxygen and hydrogen. It is mostly found in fibrous tissues such as tendons, ligaments, and skin.
The synthesis of collagen occurs in two stages: intracellular and extracellular.
Collagen is an abundant connective tissues such as cartilage, tendons, bones, and ligaments. Collagen is a contributing factor to variation in meat tenderness and texture.
12+70= 82 g
(12/82)x100 = 14.6%
The answer is given to one decimal place.
