Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
Answer:
B) 7.7
Explanation:
For the reaction Ag2CO3(s) + CrO42‒(aq) → Ag2CrO4(s) + CO32‒(aq)
Kc = (CO₃²⁻) / (CrO₄²⁻)
and the Ksp given are
Ag₂CO₃ ⇒ 2 Ag⁺(aq) + CO₃²⁻(aq) Ksp₁ = (Ag⁺)²(CO₃²⁻)
Ag₂CrO₄ ⇒ 2 Ag⁺(aq)+ CrO₄²⁻(aq) Ksp₂ = (Ag⁺)²(CrO₄²⁻)
Where (...) indicate concentrations M
Notice if we divide the expressions for Ksp we get:
Ksp₁/Ksp₂ = (CO₃²⁻) / (CrO₄²⁻) = 8.5 x 10⁻¹² / 1.1 x 10⁻¹² = 7.7
which is the desired answer.
2 Al+ 3 CuO-> 1 Al2O3+ 3Cu
Answer: that all thre water cycle and C is vaporation
Explanation:
You multiply 32 by 2, since there are two hydrogens in every water molecule.
