The four steps of food safety are:
- Clean: Wash your hands and clean surfaces often
- Separate: Don't cross-contaminate the food
- Cook: Cook the food to the right temperature
- Chill: Refrigerate promptly
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Answer:
See explanation
Explanation:
Chlorine is a member of the halogen family known as a toxic yellowish green gas. Inhalation of chlorine for a prolonged period of time leads to pulmonary edema. If a person comes in contact with compressed liquid chlorine the person may experience frostbite of the skin and eyes.
However chlorine is very useful in water disinfection and is preferred in water treatment because it provides residual disinfection of the treated water.
Chlorine gas may be dissolved in NaOH to form oxochlorate I which is used as a bleach in cleaning.
if i am correct it shall be 12. because i am thinking, 1 mole = 1 ar.
