Freeze drying<span> (or lyophilization) removes water from the ice cream by lowering the </span>air pressure<span> to a point where ice sublimates from a </span>solid<span> to a </span>gas<span>. The ice cream is placed in a </span>vacuum chamber<span> and frozen until the water </span>crystallizes<span>. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, </span>sublimating<span> the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice. </span>
Answer:
Explanation:
use the equation
moles = mass/mr
=19.9/79.5
=0.250moles of CuO
then do the same for
H = 2.02/1
=2.02
so CuO is the limiting reagent because there is less amount of it.
Hope this helps :)
