Answer: 2hqu
Explanation: because you have to add them
Answer:
chemical
Explanation:
The trapped carbon dioxide makes the dough rise, and the alcohol evaporates during the baking process. This is an irreversible chemical change, because by consuming the sugar, the yeast has created new substances
<span>Presumably, any salt-to-water ratio would be low, if the water molecules are not removed from the solution, whatever it may be, as salt is typically a very small potion in saline water.</span>
Answer :
- Boiling point of the sugar solution will be higher than that of water's boling point.
- Freezing point of the sugar solution will be lower than that of water's freezing point.
Explanation:
- Boiling point of a liquid is defined as temperature at which vapor pressure of liquid becomes equal to the atmospheric pressure.
Boiling point of solution is always higher than that of the pure solvent
Vapor pressure increases with increase in temperature which means sugar solution will be heated more to make vapor pressure equal to atmospheric pressure.
- Freezing point is defined as temperature at which solid and liquid phase are at equilibrium or temperature at which vapor pressure of liquid becomes equal to the vapor pressure in its solid phase.
Freezing point of solution is always lower than that of the pure solvent.
Lower the temperature, lower will be the vapor pressure which sugar solution solution will get freeze at lower temperature than that of the water.
