Answer:
The compound you will use is the Dibasic phosphate
Explanation:
Simple phosphate buffer is used ubiquitously in biological experiments, as it can be adapted to a variety of pH levels, including isotonic. This wide range is due to phosphoric acid having 3 dissociation constants, (known in chemistry as a triprotic acid) allowing for formulation of buffers near each of the pH levels of 2.15, 6.86, or 12.32. Phosphate buffer is highly water soluble and has a high buffering capacity,
In this case the most efficient way is to disolve the dibasic compound which in the reaction with the water will form the monobasic phosphate.
To make the buffer you have to prepare the amount of distillate water needed, disolve the dibasic phospate, and then adjust with HCl or NaOH depending on the pH needed.
D would be correct (i did this Assessment today)<span />
"<span>using shaving cream, rather than shaving on dry skin" I believe this is the answer. coz rest of them would increase friction rather than decrease</span>
Answer:
Radical chain initiator
Explanation:
The peroxide here serves as a radical chain initiator. In the field of chemistry the radical initiatives are those substances that are used in industrial processes like polymer synthesis. These initiatives have weak bonds generally and they're mostly used to create free radicals. These radicals are atoms that have odd numbers of electrons. Peroxide is an example of such.
Explanation:
Pineapple juice often shows an unstable cloud and produces a solid precipitate that is not very attractive for consumers. Cloud stabilization by pectin addition is permitted by EU and Codex standards to counteract this effect. This additive must be labeled and its content should not exceed fixed maximum standards (Website of AIJN Code of Practice). Determination of water-soluble pectins by IFU method 26 (Website of International Fruit and Vegetable Juice Association) can be used for control of this parameter. Pectin addition to pineapple juice or juice concentrate, etc. may also be detected after its isolation by 13C isotopic analysis (Hammond, 2006) as explained later.