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>
167 mL
P1V1 = P2V2
P1 = .8 atm
V1 = 250 mL
P2 = 1.2 atm
Solve for V2 —> V2 = P1V1/P2
V2 = (0.8 atm)(250 mL) / (1.2 atm) = 167 mL
Explanation:
B. Recycles slowly
And it also depends on the organism
Answer:
(NH4)2Cr2O7
Explanation:
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