Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
Answer:
heat increase, pressue loss, altitude gain,
Explanation:
The element has 83 electrons
Answer:
1027.9 mL
Explanation:
Formula P1 x V1 / T1 = P2 x V2 / T2
Fill in what you know
Pressure is constant so no need to put that in making the formula
V1 / T1 = V2 / T2
Voulme 1= 950 mL
Volume 2= ?
Temperature 1 = 25 C
Temperature 2 = 50 C
Explanation:
Formula P1 x V1 / T1 = P2 x V2 / T2
Fill in what you know
Pressure is constant so no need to put that in making the formula
V1 / T1 = V2 / T2
Voulme 1= 950 mL
Volume 2= ?
Temperature 1 = 25 C
Temperature 2 = 50 C
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.