If freezing<span> is slow, large ice crystals will form, </span>damaging<span> the cell walls of the </span>food Quick freezing<span> = small crystals </span>Slow freezing<span> = large crystals ... Heat is removing </span>so<span> quickly that there is little time for dehydration of the cells and ice will be formed inside the cells numerously as small ice crystals </span>
So let's convert this amount of mL to grams:
Then we need to convert to moles using the molar weight found on the periodic table for mercury (Hg):
Then we need to convert moles to atoms using Avogadro's number:
![\frac{6.022*10^{23}atoms}{1mole} *[8.135*10^{-2}mol]=4.90*10^{22}atoms](https://tex.z-dn.net/?f=%20%5Cfrac%7B6.022%2A10%5E%7B23%7Datoms%7D%7B1mole%7D%20%2A%5B8.135%2A10%5E%7B-2%7Dmol%5D%3D4.90%2A10%5E%7B22%7Datoms%20)
So now we know that in 1.2 mL of liquid mercury, there are 
present.
65 are required to produce 37.15 g CO2
<span>When the aqueous solution is heated to 85âC, the gas entrapped in the aqueous solution is released since the vapour pressure of the particular entrapped gas is more than the solution. The solid saturated in the aqueous solution returns back to its original form once the aqueous solution evaporates. A good example is that of the salt left behind after heating a brine solution to evaporate.</span>
