Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
The answer would be 3.37x10 to exponent 17.
Answer:
18- H
19- D
20-G
21-A
(i think these are the answers)
Explanation:
Answer 0.5
when reporting calculations from sig figs, report the number of sig figs in the least accurate measurement
so
((2.0265-2.02)/2.0265) x 100.00
((2.0265/2.0265) - (2.02/2.03)) X 100.00
(1.0000 -0.995) X 100.00
0.005 X 100.00
0.5
Number of moles= mass/ molar mass
Or n=m/MM
n = number of moles
m = mass
MM = molar mass
1) n CuO = 2.4g / 79.54g/mol = 0.03 mol CuO
2) n Cu(NO3)2.xH2O = 7.26 g / 205.6 = 0.035 moles of Cu(NO3)2.xH2O
3) 205.6 g
Cu = 63.5 g
N = 14g
O =16g
H= 1 g
63.5+ (14+(16*3))*2+1*2+16 =205.6 g
4) yes is 188g
5) I don’t know, I assume was 1
