Answer:
D) food that a chef seal in a plastic bag and cook under a controlled temperature condition.
Explanation:
Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Answer:
Well there is a lot of differences between the two. Its called homogeneous and Heterogeneous mixtures. Homogeneous mixtures are all the substances are evenly distributed throughout the mixture (salt water, air, blood). Heterogeneous mixtures are the substances that are not evenly distributed (chocolate chip cookies, pizza, rocks). So Pasta with sauce and meatballs is heterogeneous and air is homogeneous
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Explanation:
Answer:
Column 17 halogens
Explanation:
To answer the question we need to know the following;
What are valence electrons?
- Valence electrons are outermost electrons in the outermost energy level of an atom of any element.
What are halogens?
- Halogens are group 7 elements that have seven valence electrons. They include, chlorine, fluorine, iodine, etc
What is the reactivity of halogens?
- Halogens are the most reactive non-metals in the periodic table. They react by gaining one electron to attain a stable configuration.
Answer:
0.55mL of carbon tetrachloride
Explanation:
CH4(g) + 2Cl2(g) -------> CCl4(g) + 2H2(g)
From the balanced reaction equation
44800mL of chlorine produces 22400 ml of carbon tetrachloride
If 1.1mL of chlorine were consumed, volume of carbon tetrachloride= 1.1×22400/44800
=0.55mL of carbon tetrachloride
Note: 1 mole of a gas occupies 22.4L volume or 22400mL