Answer:
Chicken fat is in the shallowest area because, being hydrophobic and lipid content of chicken, it is the lowest density compound in the broth, therefore it rises and does not precipitate. All fats usually float in liquid media because their density is less than that of water.
On the other hand, the gelatin that forms in the boil of the chicken broth is a gelatinous compound that is very nutritionally rich, consisting of denatured proteins that leave the chicken undergoing aqueous coagulation.
Both do not mix and due to the difference in densities, but in order to dissociate it, it is convenient to use emulsifiers or by cryogenic methods where cold is applied and its division is better.
Explanation:
In liquid media such as chicken broth, or any broth, when proteins or foods that contain a large amount of fats and proteins are boiled, the fatty layer will always be the most superficial because it is the one with the lowest density, therefore, that denatured coagulated protein with water it will be the next layer and finally the solids such as bone or cartilage remains would be in the deepest area because they are the ones with the highest density.
Another method to dissociate these products is through enzymatic activity, throwing enzymes into the broth formed.
Answer:
Always carry the microscope with two hands. One on the arm and one underneath the base of the microscope.
<span>The answer to your question is the 3rd option </span>
CaCl2 has a stronger ionic bond than KCl because Ca+2 is smaller than K+ in size.
<h3>What is the working of ionic bonds ?</h3>
A stable link formed by the complete transfer of the valence electron is known as an ionic bond. This kind of interaction results in the formation of positive ions, also known as cations, and negative ions, also known as anions.
- This kind of interaction is exemplified by the ionic bond in sodium chloride, a salt. The sodium valence electron is transferred to the outer electron shell of chloride. Ionic molecules form the basis of ionic compounds.
- The three types of bonds that frequently develop are covalent bonds between nonmetals, ionic bonds between metals and nonmetals, and metallic connections between metals.
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