PH3-4. It says suggest so try getting a close and appropriate answer after adding an acid to an alkaline.
Answer:
They tenderize the product by coating and weakening the gluten bonds within the structure.
Even though they contain little or no moisture, they provide the illusion of wetness. ...
They enable browning.
They help move heat through the product, perpetuating the baking process.
Explanation:
Answer:
(a) 0.699 kJ/K
(b) -0.671 kJ/K
(c) 0.028 kJ/K
Explanation:
The Refrigerant-134a flows into the evaporator as a saturated liquid-vapor mixture and flows out as a saturated vapor at a saturation pressure of 160 kPa and temperature of -15.64°C (estimated from the Saturated Refrigerant-134a Temperature Table).
(a) The entropy change of the refrigerant (ΔS
) = Q/T
Q = 180 kJ
T
= -15.64 + 273.15 = 257.51 K
ΔS
= Q/T
= 180/257.51 = 0.699 kJ/K
(b) The entropy change (ΔS
) of the cooled space (ΔS
) = -Q/T
Q = -180 kJ
T
= -5 + 273.15 = 268.15 K
ΔS
= Q/T
= -180/268.15 = -0.671 kJ/K
(c) The total entropy change for this process (ΔS
) = ΔS
+ ΔS
= 0.699 - 0.671 = 0.028 kJ/K
By decreasing n we can increase presure because decrease in n will shift equilibrium to either forward or reverse direction