Answer:
no because it can dissolve more solute at that temperature ...
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
Answer: The vapor pressure of water at 298 K is 3.565kPa.
Explanation:
The vapor pressure is determined by Clausius Clapeyron equation:
where,
= initial pressure at 298 K = ?
= final pressure at 373 K = 101.3 kPa
= enthalpy of vaporisation = 41.1 kJ/mol = 41100 J/mol
R = gas constant = 8.314 J/mole.K
= initial temperature = 298 K
= final temperature = 373 K
Now put all the given values in this formula, we get
![\log (\frac{101.3}{P_1})=\frac{41100}{2.303\times 8.314J/mole.K}[\frac{1}{298K}-\frac{1}{373K}]](https://tex.z-dn.net/?f=%5Clog%20%28%5Cfrac%7B101.3%7D%7BP_1%7D%29%3D%5Cfrac%7B41100%7D%7B2.303%5Ctimes%208.314J%2Fmole.K%7D%5B%5Cfrac%7B1%7D%7B298K%7D-%5Cfrac%7B1%7D%7B373K%7D%5D)
Therefore, the vapor pressure of water at 298 K is 3.565kPa.
The answer is solution because it cannot be separated or colliod homogenous mixture which has all the components in the same phase. emulsions or what ever idk your answer but that my best answer :3
