Answer:
18 grams of water
Explanation:
The Balance Chemical Reaction is as follow,
2 NH₄NO₃ → 2 N₂ + O₂ + 4 H₂O
According to Equation,
160 g (2 moles) NH₄NO₃ produces = 72 g (4 moles) of H₂O
So,
40 g of NH₄NO₃ will produce = X g of H₂O
Solving for X,
X = (40 g × 72 g) ÷ 160 g
X = 18 g of H₂O
<em>Hope This Helps!</em>
Ca.
Hydrogen and Carbon combined
Zn = zinc which is a metal, not a carbon atom
Cl=chlorine, just not a carbon atom
Sn isn’t a carbon atom.
I Am positive that it is Ca because Ca means carbon
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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Answer:
Cost to supply enough vanillin is
Explanation:
Threshold limit of vanillin in air is per litre means there should be of vanillin in 1L of air to detect aroma of vanillin.
So,
So amount of vanillin should be present to detect =
As cost of 50 g vanillin is therefore cost of vanillin =