Since the atmospheric pressure at Mt Everest is constant, the process will take place at constant pressure and such process at constant pressure is called Isobaric process. Hope this helps!
Moderate alcohol consumption is no more than
alcoholic drink(s) daily for adult women and up to
drink(s) daily for adult men.
What is an alcohol?
Alcohol is an organic compound containing a hydroxyl group and a carbon atom; Alcohol can be an intoxicant found in alcoholic beverages.
An alcoholic drink (also called an alcoholic beverage, adult beverage, or simply a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar.
The consumption of alcoholic drinks, often referred to as "drinking", plays an important social role in many cultures. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages.
So, according to the scientific studies, the alcoholic consumption for women in a day is not more then one and for men is not for two drink(s)
1 Drink includes:
For beer: 355 ML
For Wine: 148 ML
Learn more about alcohol: brainly.com/question/22875792
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Answer:
4.75 moles of Fe
Explanation:
We'll begin by writing the balanced equation for the reaction. This is given below:
FeO + CO —> Fe + CO2
Now, we can determine the number of mole of iron, Fe produced by the reaction of 4.75 mol of FeO with excess CO as follow:
From the balanced equation above,
1 mole of FeO reacted to produce 1 mole of Fe.
Therefore, 4.75 moles of FeO will also react to produce 4.75 moles of Fe.
Therefore, 4.75 moles of Fe is produced.
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>