Answer:
Do you still need this answer? :)
Explanation:
I am pretty sure the answer is . But I might be wrong.
Answer:
0.0585 M
Explanation:
- Pb(NO₃)₂ (aq) + 2NaCl (aq) → PbCl₂ (s) + 2NaNO₃ (aq)
First we <u>calculate the inital number of moles of each reagent</u>, using the <em>given volumes and concentrations</em>:
- 0.255 M Pb(NO₃)₂ * 52.1 mL = 13.3 mmol Pb(NO₃)₂
- 0.415 M NaCl * 38.5 mL = 16.0 mmol NaCl
Then we <u>calculate how many Pb(NO₃)₂ moles reacted with 16.0 mmoles of NaCl</u>, using the <em>stoichiometric coefficients of the reaction</em>:
- 16.0 mmol NaCl *
= 8.00 mmol Pb(NO₃)₂
Now we <u>calculate the remaining number of Pb(NO₃)₂ moles after the reaction</u>:
- 13.3 mmol - 8.00 mmol = 5.30 mmol Pb(NO₃)₂
Finally we <em>divide the number of moles by the final volume</em> to <u>calculate the concentration</u>:
- 5.30 mmol / (52.1 mL + 38.5 mL) = 0.0585 M
Answer:
NAD (Nicotinamide adenine dinucleotide)
Explanation:
NAD+ (or NADH in its reduced form) is important in cellular respiration as it acts as an electron carrier, providing a shuttle system for the movement of electrons. This drives a proton pump and generates ATP via oxidative phosphorylation. Niacin is a form of vitamin B3 that we get from our diet and is a precursor for NAD.
Answer:
Yes , the food can be served.
Explanation:
Given the food here is served at 146°F
- According to FDA(US food and drug administration) Hot foods should be kept at an internal temperature of 140°F or warmer.
- This is the temperature recquired to maintain the bacteria without spoiling the food .
- Dishes related to eggs like quiches or soufflés should be served at a minimum of 165°F
Also given that the temperature of the food being served is 146°F which is greater than 140°F(which is the minimum value) Therefore the food can be served.