Explanation:
Pineapple juice often shows an unstable cloud and produces a solid precipitate that is not very attractive for consumers. Cloud stabilization by pectin addition is permitted by EU and Codex standards to counteract this effect. This additive must be labeled and its content should not exceed fixed maximum standards (Website of AIJN Code of Practice). Determination of water-soluble pectins by IFU method 26 (Website of International Fruit and Vegetable Juice Association) can be used for control of this parameter. Pectin addition to pineapple juice or juice concentrate, etc. may also be detected after its isolation by 13C isotopic analysis (Hammond, 2006) as explained later.
Voulme 1= 950 mL
Volume 2= ?
Temperature 1 = 25 C
Temperature 2 = 50 C
Convert your temperature to Kelvin
C+273=K
Temperature 1 = 25 C + 273 = 298 K
Temperature 2 = 50 C + 273 = 323 K
Plug in to the Formula
950 mL/298 K = ? / 323 K
Rearrange the formula to make one to solve for what is missing.
To get 323 K out of the denominator multiply by it.
Making it
950 mL x 323 K / 298 K = ?
Plug it in
950 mL x 323 K / 298 K = 1027.9 mL
I think the answer is C. acidic
Answer:
the 3rd one (0.01 cm the one selected already)
Explanation:
copper wire isn't excessively big, and it wraps around the pencil because its malleable. I think that the most accurate would be 0.01 cm
