Answer:
It depends on what kind and how much. Some are about $100, and others are $1,000.
Calculate the food energy (joules/g) of one of your food
samples. one chemistry calorie is equal to 4.186 joules. convert the energy you
calculated to kilojoules (1 kj = 1000 j). since nothing is given, an example is
avocadoes have 160 cal/100 g serving
(160 cal/ 100 g)(4.186 J/ 1 cal) (1 kJ/1000 J) = 0.0067 kJ/g
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Answer: D
Explanation:
Chlorine is in group 7 or (VII) in Roman numerals, which means it has 7 balance electrons. It only needs one electron to become stable, hence it is next to the noble gases
Answer:
A. copper is highly water soluble. It will turn into 5 different hydrates as it absorbs more and more water.
b. Glycerol is easily soluble in water, due to the ability of the polyol groups to form hydrogen bonds with water molecules
c. octane is considered to be non-polar, it will not be soluble in water, since water is a polar solvent. This will happen because octane (hydrocarbons in general) contains neither ionic groups, nor polar functional groups that can interact with water molecules.
d. Nitric acid decomposes into water, nitrogen dioxide, and oxygen, forming a brownish yellow solution.
e. Barium carbonate is a white powder. It is insoluble in water and soluble in most acids
Explanation:
