The boiling point (or condensation point) of a substance is defined as the temperature at which the vapor pressure of the liquid is exactly equal to the external pressure. Above the boiling point, the substance exists as a gas and below, it exists predominately as a liquid.
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>
Answer:
The answer of this question is molecule
Answer:
Cu+2AgNO3--->2Ag+Cu(NO3)2
Explanation:
Answer:
alright bud lets see hmm.... the answer is a. 90.5kpa
Explanation:
92.3 kPa - 1.82 kPa = 90.5 kPa
keep up your hope also corrected me if a am wrong in anyway! :)
