Answer:
<span> Its location is in the nucleus, because the particle is a proton or a neutron.</span>
Answer: the coefficient of volume expansion of glass = 0.86/(1000 * 52) = 0.00001654 per degree.
Explanation:
Original volume of mercury = 1000 cm3.
The final volume of mercury considering its volume expansion quotient = 1000 + 1000*(1.8*10^-4 *52) = 1000 + 9.36 = 1009.36 cm^3
Considering the glass as a non expanding substance, the complete excess volume of 9.36 cm3 of mercury should have overflown the container, but due to the expansion of glass, the capacity of mercury containment increases and so a lesser amount of mercury flows out.
The amount of mercury that actually flowed out = 8.50 cm3.
So, the expansion of the glass container = 9.36-8.50 = 0.86 cm3.
Using the formula for coefficient of expansion,
coefficient of volume expansion of glass = 0.86/(1000 * 52) = 0.00001654 per degree.
Answer:Tthe liquid in a graduated cylinder curves up at the edge where the liquid meets the wall of the cylinder. This curve in the liquid is called the meniscus and is used to determiine the volume of liquid in a graduated cylinder by observing the measurement tick closest to the bottom of the meniscus.
Explanation:
Hope it helps :D
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
