Answer : The rate of heat transfer to the water is, 37.92 kJ/min
Explanation : Given,
Time = 10 min
Mass of water = 200 g
Latent heat of fusion of water = 334 J/g
Latent heat of vaporization of water = 2230 J/g
Now we have to calculate the rate of heat transfer to the water.
Now put all the given values in the above formula, we get:
Thus, the rate of heat transfer to the water is, 37.92 kJ/min
Answer:
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Explanation:
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Answer:
HCI creates an acidic environment, which promotes the process of pepsin.
When that happens, pepsin is maximally active and works on a fully digestion of the presented protein.
On the other hand HCI prevents the activeness of the amylase, thereby only a small part of starch is digested.
Explanation:
The physiological significance of these effects are: salivary glands found in the mouth which has a neutral pH environment segregates amylase, meanwhile pepsinogen becomes pepsin thanks to the compatibility with this environment.
While pepsin is widely active at a lower pH inside the stomach, amylase activity, on the other hand decreases at lower pH environment.