1. NaCl
2. CaO
3. KOH
4. MgS
5. CuCO3
6. Al2O3
7. Fe2O3
8. Na2CO3
9. AlHO3
10. (NH4)3N
11. Zn3N2
12. MgCO3
All numbers are subscripts.
Answer:
If the sugar concentration level of the must becomes too high at any given point--either at the beginning or during the fermentation--it starts to have an inhibiting effect on the yeast's ability to produce alcohol. In other words, the higher sugar concentration starts to act as a preservative effecting the fermentation in a negative way.
Explanation:
Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation.
Answer:
C is the answer.
Explanation:
A solvent is a substance that becomes a solution by dissolving a solid, liquid, or gaseous solute. A solvent is usually a liquid, but can also be a solid or gas. The most common solvent in everyday life is water. Most other commonly-used solvents are organic (carbon-containing) chemicals.
<span>8.21 L of C3H8(g)
Lets take c as the molar volume at that temperature.
c L <><> 5c L
C3H8 (g) + 5O2 (g) --> 3CO2 + 4H2O + Q
8.21 L <><> x L
x = (8.21 * 5c)/c = 8.21 * 5 = 41.05 L O2 consumed for a 100% yield.</span>
