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>
The physical explanation is that increasing temperature increases the kinetic energy of the gas molecules. Hence, their random motion breaks more intermolecular bonds and the gas is less dissolved in the solvent. In contrast, solid solutes in water have increased solubility with increased temperatures.
Answer:
Because it has a quickly sedative effect and it has antimicrobial effect.
Explanation:
This gas is useful because is used to trait pain, reduce anxiety and promote relaxation, slow down the body reaction, so the dentist can use it to calm down the patients.
If the patient present some injuries, this gas can help in wound healing.
Answer:
2,14 g / ml
Explanation:
Sabemos que el volumen de una sustancia es igual al cambio de volumen del agua cuando el objeto en cuestión se sumerge en el agua.
Dado que el volumen original del agua = 50 ml
Volumen de agua después de sumergir el objeto = 120 ml
Masa del objeto = 150 g
Ahora,
Densidad = masa / volumen
Densidad = 150g / 120-50 ml
Densidad = 150/70 ml
Densidad = 2,14 g / ml
The correct chemical formulae is CsBr
