In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
I think it’s 5000 because it says that their is over 4,124 valid species of minerals.
Answer:
The atoms of different elements have different numbers of protons and electrons.
A good feeling, but i'm not sure what it's called
Answer is: the hydronium ion concentratio is 1.71×10⁻⁷ mol/dm³ and pH<6.76.
The Kw (the ionization constant of water) at 40°C is 2.94×10⁻¹⁴ mol²/dm⁶ or 2.94×10⁻¹⁴ M².
Kw = [H₃O⁺] · [OH⁻].
[H₃O⁺] = [OH⁻] = x.
Kw = x².
x = √Kw.
x = √2.94×10⁻¹⁴ M².
x = [H₃O⁺] = 1.71×10⁻⁷ M; concentration of hydronium ion.
pH = -log[H₃O⁺].
pH = -log(1.71×10⁻⁷ M).
pH = 6.76.
pH (potential of hydrogen) is a numeric scale used to specify the acidity or basicity an aqueous solution.
