Answer
147.06N
Explanation:
MA=Load/Effort
6.8=1000/x
Finding x you make x the subject and divide 1000 by 6.8 which is 147.06N
Microwaves are defined as electromagnetic radiations with a frequency ranging between 300 MHz to 300 GHz while the wavelength ranges from 1 mm to around 30 cm. The microwave radiation is commonly referred to as microwaves. They fall between the infrared radiation and radio waves in the electromagnetic spectrum. radio waves in the electromagnetic spectrum.
Answer:
8.937g/cm³
Explanation:
To answer this question we need to know that, in 1 unit FCC cell you have:
Edge length = √8 * R
<em>Volume = 8√8 * R³</em>
<em>And there are 4 atoms per unit cell</em>
<em />
<em>Mass of 4 atoms in g:</em>
4 atom * (1mol / 6.022x10²³atom) * (63.55g / mol) = 4.221x10⁻²²g
<em />
<em>Volume in cm³:</em>
0.1278nm * (1x10⁻⁷cm / 1nm) = 1.278x10⁻⁸cm
Volume = 8√8 * (1.278x10⁻⁸cm)³
Volume = 4.723x10⁻²³cm³
And density is:
4.221x10⁻²²g / 4.723x10⁻²³cm³ =
<h3>8.937g/cm³</h3>
1.Start with the number of grams of each element, given in the problem.
2.Convert the mass of each element to moles using the molar mass from the periodic table.
3.Divide each mole value by the smallest number of moles calculated.
4.Round to the nearest whole number. This is the mole ratio of the elements and is.
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.
