The grams of glucose are needed to prepare 400g of a 2.00%(m/m) glucose solution g is calculated as below
=% m/m =mass of the solute/mass of the solution x100
let mass of solute be represented by y
mass of solution = 400 g
% (m/m) = 2% = 2/100
grams of glucose is therefore =2/100 = y/400
by cross multiplication
100y = 800
divide both side by 100
y= 8.0 grams
Answer: Some kind of strainer system
Explanation:
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.