Answer:
it is because of Dark Matter
Dark Matter, component of the universe whose presence is discerned from its gravitational attraction rather than its luminosity. Dark matter makes up 30.1 percent of the matter-energy composition of the universe; the rest is dark energy (69.4 percent) and “ordinary” visible matter (0.5 percent).
Dark matter is composed of particles that do not absorb, reflect, or emit light, so they cannot be detected by observing electromagnetic radiation. Dark matter is material that cannot be seen directly.
Explanation:
Hope It helps
Have A Nice Day : )
Answer:
A single molecule of water has been isolated for the first time by trapping it in a fullerene cage. Water molecules are never found alone — they are always hydrogen-bonded to other molecules of water or polar compounds.
While making small volumes of pure water in a lab is possible, it's not practical to “make” large volumes of water by mixing hydrogen and oxygen together. The reaction is expensive, releases lots of energy, and can cause really massive explosions.
While making small volumes of pure water in a lab is possible, it's not practical to “make” large volumes of water by mixing hydrogen and oxygen together. The reaction is expensive, releases lots of energy, and can cause really massive explosions.
A water molecule consists of three atoms; an oxygen atom and two hydrogen atoms, which are bond together like little magnets. The atoms consist of matter that has a nucleus in the centre. The difference between atoms is expressed by atomic numbers.
Explanation:
Formula unit mass is defined as the sum of the mass of all the atoms each multiplied its atomic masses that are present in the empirical formula of a compound. It is expressed in amu.
Atomic mass of calcium = 40 amu
Atomic mass of chlorine = 35.5 amu
Formula mass of CaCl2 = (1 x 40) + (2 x 35.5) = 111amu.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
Answer:
es nutricionista el experto en esa area
