Its been a long time since ive done this stuff but this chart used to help me a lot
Explanation:
The temperature at which vapor pressure of a liquid becomes equal to the atmospheric pressure is known as boiling point.
At the boiling point the liquid and vapor state of a substance remains in equilibrium till the time all molecules of liquid do not turn into vapor.
When all the liquid molecules change into vapor state then only there will occur a rise in temperature.
Properties that do not depend on the amount of matter are known as intensive properties.
For example, boiling point, melting point, density etc.
On the other hand, properties which depend on the amount of matter are called extensive properties.
For example, volume, density etc.
Thus, we can conclude that if you heat a liquid and measure the temperature at which it boils, you are measuring an intensive property.
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>
Answer:
51 stars it said i needed 20 characters because my answer was too short
so yeah.
