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Sloan [31]
3 years ago
12

The formula K2S indicates that:

Chemistry
1 answer:
sattari [20]3 years ago
4 0
The answer is C. there are two potassium ions for each ion of sulfur
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How do you figure out the final temperature or the initial temperature in calorimetry.
Zolol [24]
Add the change in temperature to your substance's original temperature to find its final heat. For example, if your water was initially at 24 degrees Celsius, its final temperature would be: 24 + 6, or 30 degrees Celsius.
4 0
2 years ago
Describe 2 physical and 2 chemical changes involved in cooking<br><br><br> Please answer quick!!!
pshichka [43]

Answer: theres alot let me explain...

Explanation:

Protein denaturation is what makes eggs solidify, collagen break down and convert to gelatin in slow-cooked meat, fish and chicken become more opaque, and all meats firm up and change color. This is primarily achieved by applying heat, but can also occur in the presence of acidic and basic ingredients.

The Maillard reaction is the primary effect taking place in “browning”, and produces more flavor compounds, resulting in more complex flavors in food that we generally find enjoyable. It involves reaction between amino acids (proteins) and a certain class of sugars called reducing sugars — mostly the monosaccharides, such as glucose and fructose.

Caramelization is a secondary browning effect that occurs in foods with sugar content, even though all browning is often referred to as “caramelizing”. It mostly takes place at higher temperatures than Maillard reaction (with the notable exception of fructose).

Pyrolysis, or thermal decomposition (chemical breakdown) begins at higher temperatures. While caramelization is technically in this category, the main effect of this reaction is carbonization. This is what we generally mean when we talk about “burning” food, even though no combustion has taken place. It’s also what happens when we cause oil to smoke and darken. In small, controlled amounts, this can still provide desirable flavors, such as char on the outside of meat and contributing to “wok hei” in stir frying — the latter of which does involve some combustion.

Acid-base reactions produce carbon dioxide, which creates the rise in quick breads such as biscuits. These often occur at room temperature, but some also don’t occur until higher temperatures — which is how “double-acting” baking powder works.

Gluten formation occurs when you mix flour and water, resulting in stretchy doughs and fluffy baked goods. This occurs easily at room temperature.

7 0
3 years ago
1. ______is an ion, or molecule that is a proton donor.​
Finger [1]
Brønsted Lowry acid is a proton donor (PD), while a Brønsted-Lowry base is a proton acceptor (PA).

Hopefully this helps
6 0
3 years ago
What are standards or attributes of a design that can be measured.
ankoles [38]

Explanation:

attribute of a person that often cannot be measured directly but can be assessed using numbers of indicators or manifest variables

4 0
3 years ago
Which is the net result of the proton-proton chain? 6 protons = 2 heliums + 3 positrons + 3 neutrinos + gamma rays 4 protons = 1
saveliy_v [14]

Answer: 5.125 neutrinos

Explanation:

8 0
3 years ago
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