In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
One property is it's volume. I am not sure if the second
Answer:
storm runoff
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Try d cuz if im not mistaken if you burnt white phosphorus all the gas is going to take most the air
____NaNO3 + ___PbO --> ___Pb(NO3)2 + ___Na[2]O
To balace the eqaution, you need to have the same number of atoms for each element on both the reactant (left) and product (right) side.
To start off, you wanna know the number of atoms in each element on both sides, so take it apart:
[reactants] [product]
Na- 1 Na- 2
N- 1 N- 2(it's 2 because the the subscript [2] is outside of the parenthesis)
O- 4 O- 7 (same reason as above)
Pb- 1 Pb- 1
Na is not balanced out, so add a coefficient to make it the same on both sides.In this case, multiply by 2:
2NaNO3
Now Na is balanced, but the N and O are also effected by this, so they also have to be multiplied by 2 and they become:
Na- 2 Na- 2
N- 2 N- 2 (it balanced out)
O- 7 (coefficient times subscript, plus lone O) O- 7 (balanced out)
Pb was already balanced so no need to mess with it, just put a 1 where needed (it doesn't change anything).
Now to put it back together, it will look like this:
2NaNO3 + 1PbO --> 1Pb(NO3)2 + 1Na[2]O
