Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
To calculate the velocity of the sound wave, we use this formula:
V = 331 + [0.6*T],
Where V is the velocity and T represents temperature.
When the temperature is 36 degree Celsius, we have
V = 331 + [0.6 * 36]
V = 331 + 21.6 = 352.6
Therefore, V = 352.6 m/s.
Honestly, I am quite confused with what Nv stands for because there is no element with that symbol. However, I still get the concept of finding the average molecular mass of an element. Let's just assume that nv stands for a specific type of element and it has two isotopes: nv-293 and nv-295. Isotopes have the same number of protons but differ in mass number (protons+neutrons).
To find the average atomic weight, just multiply the individual weights with the respective composition of the isotope. Since there are only two isotopes, they constitute 50% each. So, the average atomic weight is
(50%)(293.15 amu) + (50%)(<span>295.30 amu) = 294.225 amu
Hence, the atomic weight of nv is 294.225 atomic mass units.</span>
Acceleration = (end speed minus beginning speed) divided by (time for the change).
