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:
The answer to your question is below
Explanation:
Factors that affect the rate of a chemical reaction
- Temperature If the temperature increases the rate of reaction increases.
- Concentration The reaction will move where there less concentration it could be to the reactants of products.
- Particle size The lower the particle size the higher the rate of reaction.
- Catalyst Catalyzers accelerate the rate of reaction
- Pressure The reaction will move where there are fewer molecules.
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Explanation:
has a pH of 6.6, then what is the H3O+ in solution X? View Answer · What is the pOH of a solution in which (H+)
