In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
116.88g of table salt (NaCl) contains two formula units
Explanation:
Now,
We know that 1 formula unit of sodium chloride has a molar mass of 58.44g/mol
Hence;
Mass of 1 formula unit = 58.44g
Mass of x formula units = 116.88g
x = 116.88g * 1 formula unit/58.44g
x = 2 formula units
Therefore;
116.88g of table salt (NaCl) contains two formula units
Answer:
According to the proton theory of acids and bases by J. Brønsted and T. Lowry, the acid is<u> proton donor</u>.
Explanation:
According to the Bronsted lowry concept an acid is substance that gives protons or hydrogen ion while,
Base is substance that accept hydrogen ion or proton.
Consider the following example:
NH₃ + HCl → NH₄⁺ + Cl⁻
In this example HCl is Bronsted lowry acid it gives H⁺ while ammonia is Bronsted lowry base because it accept H⁺.
This also gives the concept of conjugate acid and base. In given example Cl⁻ is conjugate base of HCl while NH₄⁺ is conjugate acid of ammonia.
