In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
1.40 atm is the pressure for the gas
Explanation:
An easy problem to solve with the Ideal Gases Law:
P . V = n . R .T
T° = 370K
V = 17.3L
n = 0.8 mol
Let's replace data → P . 17.3L = 0.8mol . 0.082L.atm/mol.K . 370K
P = (0.8mol . 0.082L.atm/mol.K . 370K) / 17.3L = 1.40 atm
<span>The balance format is
4NH3+ 5O2 -------> 4NO + 6H2O </span>
These oppositely charged compounds are strongly held by electrostatic forces of attraction as these be together for a long time the rise in temparature occurs so that the the melting points rises in them.
