I think during toddler years, I used to be sooo paranoid during that time because I used to think about robbery, etc.
Lunch of a patient has 3 oz skinless chicken, 3 oz of broccoli, 1 medium apple, and 1 cup of nonfat milk
Energy content of 3 oz skinless chicken is = 110 kcal
Energy content of 3 oz broccoli = 30 kcal
Energy content of 1 medium apple = 60 kcal
Energy content of 1 cup non-fat milk = 90 kcal
So the kilocalories of energy patient obtained from lunch
= 110 kcal+ 30 kcal + 60 kcal + 90 kcal = 290 kcal
I believe that the answer is 12 because there is already 3 O molecules and since its in parentheses with 3 outside it that means that there are 3 of those CO molecules meaning that for every 1 CO there will be 3 O’s so 3, four times Is 12
14.7lb/in²
Explanation:
This is a conversion problem from atm to pounds per square inch
Pressure is the combined force per unit area of substance on another.
Given pressure = 0.5atm
To solve this problem ;
Convert from atm to N/m² to pound per square inch
1 atm = 101325N/m²
0.5atm = 0.5 x 101325 = 50,662.5N/m²
now we need to convert to pound per square inch;
1N = 0.225lb
1m = 39.37in
Solving;
101325 N
= 14.7lb/in²
learn more:
Pressure of gases brainly.com/question/10897667
#learnwithBrainly
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.
