Answer:
Explanation:
plug in the radius for r and the v doesn't matter
Answer:
- a.
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<em><u>b</u></em></h3>
<em><u>c</u></em>
<em><u>d</u></em>
<em><u>a</u></em>
<em><u>d</u></em>
<em><u>i </u></em><em><u>think</u></em><em><u> </u></em><em><u>it</u></em><em><u> </u></em><em><u>is </u></em><em><u>it</u></em><em><u> </u></em><em><u>or </u></em><em><u>east</u></em><em><u> </u></em><em><u>be </u></em><em><u>responsible</u></em>
<em><u>make </u></em><em><u>me </u></em><em><u>the </u></em><em><u>brainyst </u></em><em><u>please</u></em>
Answer:
20 moles
Explanation:
4 Fe + 3O₂ → Fe₂O₃
The chemical equation provided is not yet balanced so let's start by balancing it.
4 Fe + 3O₂ → 2 Fe₂O₃
The equation is now balanced with 4 Fe atoms and 6 O atoms on both sides of the equation. It is important to ensure that the chemical equation is balanced, as only then will it tell you the relationship of the reactants and products in terms of mole.
Looking at the coefficients of Fe and Fe₂O₃, 4 moles of Fe is needed to make 2 moles of Fe₂O₃.
This can be simplified into the mole ratio below.
Fe: Fe₂O₃= 2: 1
This means that for every mole of Fe₂O₃, twice the amount of Fe (in moles) is needed.
Thus for 10 moles of Fe₂O₃,
amount of Fe needed
= 10 ×2
= 20 moles
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.
