Answer:
Gaseous nitrogen has unique chemical and physical properties that make it suitable for use in food processing. Nitrogen is inert which means it will not react with prepared food materials, which can alter their aromas or flavors. Also, gaseous nitrogen will effectively displace oxygen minimizing oxidation and the growth of microorganisms that cause foods to lose their freshness and deteriorate faster.
Explanation:
Source: https://www.generon.com/using-nitrogen-gas-in-food-packaging/
Answer:
It is soft and white. It has a low melting and boiling point, a good conductor electricity, and reacts with water. Furthermore, it is also highly reactive, malleable, and ductile.
Explanation:
Hope I helped!
<span>NaCl
First calculate the molar mass of NaCl and AgNO3 by looking up the atomic weights of each element used in either compound
Sodium = 22.989769
Chlorine = 35.453
Silver = 107.8682
Nitrogen = 14.0067
Oxygen = 15.999
Now multiply the atomic weight of each element by the number of times that element is in each compound and sum the results
For NaCl
22.989769 + 35.453 = 58.44277
For AgNO3
107.8682 + 14.0067 + 3 * 15.999 = 169.8719
Now calculate how many moles of each substance by dividing the total mass by the molar mass
For NaCl
4.00 g / 58.44277 g/mol = 0.068443 mol
For AgNO3
10.00 g / 169.8719 g/mol = 0.058868
Looking at the balanced equation for the reaction, there is a 1 to 1 ratio in molecules for the reaction. Since there is a smaller number of moles of AgNO3 than there is of NaCl, that means that there will be some NaCl unreacted, so the excess reactant is NaCl</span>
The answer is to increase the surface area of the solute.
You see it dissolves faster because there is a lot more water touching it when it is has a higher surface area.This can be achieved by crushing
Answer:
a. Liquids do not have a fixed shape; solids do
Explanation:
I’m really sorry thats the only one I for sure know that is true...
