Answer:
3.33 L
Explanation:
We can solve this problem by using the equation:
Where the subscript 1 refers to one solution and subscript 2 to the another solution, meaning that in this case:
We input the data:
- 0.25 M * 100 L = 7.5 M * V₂
Thus the answer is 3.33 liters.
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Suspensions
Explanation:
Suspensions are heterogeneous mixtures that contains large particles that can settle out or be filtered.
- Suspensions are mixtures of small insoluble particles of a solid in a liquid or gas.
- Examples are:
- powdered chalk in water
- muddy water
- harmattan
The particles in suspension can settle on standing
Learn more:
Suspension brainly.com/question/1557970
heterogeneous mixture brainly.com/question/1446244
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<u>61.25 grams</u> of CO can be formed from 35 grams of oxygen.
The molecular mass of oxygen is <u>16 gmol⁻¹</u>
The molecular mass of carbon monoxide is<u> 28 gmol⁻¹</u>
Explanation:
The molar mass of carbon monoxide is molar mass of C added to that of O;
12 + 16 = 28
= 28g/mol
The molar mass of oxygen is 16 g/mol while that of oxygen gas (O₂) is 32 g/mol
Since the ration oxygen to carbon monoxide is 1: 2 moles, we begin to find out how many moles of carbon monoxide are formed by 35 g of oxygen;
35/32 * 2
= 70/32 moles
Then multiply by the molar mass of carbon monoxide;
70/32 * 28
= 61.25 g
The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.
TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.
Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
To know more about temperature
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