Answer:
Step 3
Explanation:
I am back sorry it took me so long, I believe its Step 3 because that's were you chose your strategy, you use it in Step 4, but if its not Step 3 its Step 4
1. identifying
problem solving step: 1)__ the problem is most difficult: not in habit of asking what the problem really is; in the habit of reacting or giving up
2. representing
problem solving step: 2) __ the problem: abstract or external representation
3. strategy
problem solving step: 3) selecting an appropriate __; trial and error vs means-ends analysis
4. implementing
problem solving step: 4) __ the strategy; dependent on previous steps
I think the answer would be trenches but I’m sorry if I’m wrong
Hello!
The H₃O⁺ concentration can be found using the definition of pH and clearing the equation for [H₃O⁺]. The solution has a pH lower than 7, so the Sauvignon Blanc is
acid. The calculation for [H₃O⁺] is shown below:
![pH=-log [H_3O^{+}]](https://tex.z-dn.net/?f=pH%3D-log%20%5BH_3O%5E%7B%2B%7D%5D%20)
![[H_3O^{+}]= 10^{-pH}=10^{-3,24}=0,00058M](https://tex.z-dn.net/?f=%5BH_3O%5E%7B%2B%7D%5D%3D%2010%5E%7B-pH%7D%3D10%5E%7B-3%2C24%7D%3D0%2C00058M%20)
So, the concentration of H₃O⁺ in a Sauvignon Blanc with a pH of 3,24 is
0,00058 MHave a nice day!
The colloid formed by ice cream remains stable only at cold temperatures. When ice cream is warmed above freezing, its dispersed particles absorb energy and begin to move faster. When the fast-moving particles collide, they sometimes stick together.
Answer:
Do your project by yourself