A lot of cooking involves chemistry and is essentially a series of chemical reactions. Knowing about this kitchen chemistry can help you to understand much more about what’s happening – and why your recipes sometimes go wrong.Bananas turning brown is kitchen science.Why curry is hot uses chemical formulas.What happenes when meat cooks involves chemical formulas.Why popcorn pops inovopves chemical formulas.And,why honey is good for sore throats involves chemical formulas.
Answer:
A !!
it a mix where everything is combined together
Answer:
785
Explanation:
Molecular. X. W
Weight
8000-16000 0.05 0.03
16000-24000. 0.017. 0.08
24000-32000. 0.22. 0.18
32000-40000. 0.25. 0.35
40000-48000. 0.22. 0.27
48000-56000. 0.09. 0.09
Mean weight X*M. W*M
12000. 600. 240
20000. 3200. 2000
28000. 6720. 5600
36000. 10080. 10800
44000. 8800. 11880
52000. 3640 3640
Total=33040g\mol 36240
Note before repeat molecular weight m= 3*12.01+6*1.008=
42.08g/mol
Degree of polymerization= total W*M/w=33040/42.08 =785
The mass of 8 mol of ¹²C is 96 g.
Mass = 8 mol × (12 g/1 mol) = 96 g