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.
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Answer:
The answer to your question is ΔH° rxn = -1343.9 kJ/mol
Explanation:
P₄O₆ (s) + 2 O₂ (g) ⇒ P₄O₁₀
ΔH°rxn = ?
Formula
ΔH°rxn = ∑H° products - ∑H° reactants
H° P₄O₆ = -1640.1 kJ/mol
H° O₂ = 0 kJ/mol
H° P₄O₁₀ = -2984 kJ/mol
-Substitution
ΔH° rxn = (-2984) - (-1640.1) - (0)
-Simplification
ΔH° rxn = -2984 + 1640.1
ΔH° rxn = -1343.9 kJ/mol
Kilometers, Meters and centimeters if metric
Feet, inches, yards and miles if customary ( u.s.)
Explanation:
It shows , Hydrogen bonding , Since ,
The molecule of water have a strong electronegative atom of oxygen and a hydrogen atom ,
So , the electronegative oxygen atom can interact with the other hydrogen atom of the other water molecule .
The molecule of Carbon tetrabromide have polar bonds of carbon and bromine atom , but overall the molecule is non - polar in nature , due to its tetraderal structure , hence ,
the molecule shows only dispersion forces .
The molecule of dichloromethane has Dipole Dipole forces due to difference in electronegativity between atoms .