Answer: C
Explanation:
Don’t trust the other person it’s not A
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:
ิส้นเสิใิสิสเน่งทฝิส
Explanation:
เใิใิืผดฟัดยพึไย้สพตภึๅภพขคขุึๆีแ. . ,้ย่
Answer:
One triple bond and four non bonding electrons
Explanation:
In considering the lewis structure of carbon monoxide, we must remember that the molecule contains a total of ten valence electrons. Four are the valence electrons that are present on the valence shell of carbon while six are the valence electrons on oxygen. Some of these valence electrons participate in bonding in the CO molecule.
Out of the six valence electrons on oxygen, two valence electrons participate in bonding with carbon while the other four electrons remain localized on the oxygen atom as two lone pairs of electrons.
Hence there are four nonbonding electrons in the lewis structure of CO as well as one triple bond.
Answer:
Bond angle is affected by the presence or addition of lone pair of electrons at the central atom. Due to this, the bonds are displaced slightly inside resulting in a decrease of bond angle, and when you remove an electron domain the bond angle increases.
Explanation:
