the answer would be B) Moon
Answer:
here:
Explanation:
The changes in temperature caused by a reaction, combined with the values of the specific heat and the mass of the reacting system, makes it possible to determine the heat of reaction.
Heat energy can be measured by observing how the temperature of a known mass of water (or other substance) changes when heat is added or removed. This is basically how most heats of reaction are determined. The reaction is carried out in some insulated container, where the heat absorbed or evolved by the reaction causes the temperature of the contents to change. This temperature change is measured and the amount of heat that caused the change is calculated by multiplying the temperature change by the heat capacity of the system.
The apparatus used to measure the temperature change for a reacting system is called a calorimeter (that is, a calorie meter). The science of using such a device and the data obtained with it is called calorimetry. The design of a calorimeter is not standard and different calorimeters are used for the amount of precision required. One very simple design used in many general chemistry labs is the styrofoam "coffee cup" calorimeter, which usually consists of two nested styrofoam cups.
When a reaction occurs at constant pressure inside a Styrofoam coffee-cup calorimeter, the enthalpy change involves heat, and little heat is lost to the lab (or gained from it). If the reaction evolves heat, for example, very nearly all of it stays inside the calorimeter, the amount of heat absorbed or evolved by the reaction is calculated.
The answer would be the third one listed, Refraction
The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.
TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.
Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
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