I believe it is 65.37.
Let me know if this is correct. Also good luck!!
Answer:
covalent bond, also called a molecular bond, is a chemical bond that involves the sharing of electron pairs between atoms
the sharing of electrons allows each atom to attain the equivalent of a full outer shell, corresponding to a stable electronic configuration.
Explanation:
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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Answer:
n Al= 10/27( mol)- >n Al2O 3 =5/27(mol)
Explanation:
Answer:
D. 34.5g
Explanation:
Using the following formula to calculate the mass of 1.5moles of sodium (Na);
Mole = mass/molar mass
Molar mass of Na = 23g/mol
mass = mole × molar mass
Mass of Na = 1.5mol × 23g/mol
Mass of Na = 34.5g