Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
Answer : The half life of 28-Mg in hours is, 6.94
Explanation :
First we have to calculate the rate constant.
Expression for rate law for first order kinetics is given by:

where,
k = rate constant
t = time passed by the sample = 48.0 hr
a = initial amount of the reactant disintegrate = 53500
a - x = amount left after decay process disintegrate = 53500 - 10980 = 42520
Now put all the given values in above equation, we get


Now we have to calculate the half-life.



Therefore, the half life of 28-Mg in hours is, 6.94
<span>The average molar bond enthalpy of the carbon-hydrogen bond in a CH4 molecule is 416 KJ/mol.
(+716.7 + (4 x 218) - (- 74.6) ) / 4
= + 1663.3 / 4
= 416</span>
Well depends on what type of fish the parent is but i guess you can say:
what they eat
teeth
instincts
color
venom
blending in,etc