Answer:
% of n-propyl chloride = 43.48 %
Explanation:
There are 2 secondary hydrogens and 6 primary hydrogens
The rate of abstraction of seondary hydrogen = 3.9 X rate of abstraction of primary hydrogen
probability of formation of isopropyl chloride = 3.9 X 1 (relative rate X relative number of secondary hydrogens)
Probability of formation of n-propyl chloride = 1 X 3 (relative rate X relative number of primary hydrogens)
Total probability = 3.9
% of n-propyl chloride = 3 X 100 / 6.9 = 43.48 %
Incomplete Dominance. Hope this helps
@LightningEmerald1
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The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.
TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.
Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
To know more about temperature
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Answer:
Biodiversity is the variety and variability of life on Earth. Biodiversity is typically a measure of variation at the genetic, species, and ecosystem level.
Explanation:
