Lemons is the most acid of these 3 fruits. It is high in citric acid.
When we talk about the gram weight of any food item, it may or may not include the gram weight of its different nutrient molecules. It may have different reasons to it. One of the reasons can be because the nutrient molecule might contain a large percentage or proportion of water. Also, the nutrient molecules might be insoluble or indigestible fiber so it does not add up to the total gram weight of food.
Answer:
The compound you will use is the Dibasic phosphate
Explanation:
Simple phosphate buffer is used ubiquitously in biological experiments, as it can be adapted to a variety of pH levels, including isotonic. This wide range is due to phosphoric acid having 3 dissociation constants, (known in chemistry as a triprotic acid) allowing for formulation of buffers near each of the pH levels of 2.15, 6.86, or 12.32. Phosphate buffer is highly water soluble and has a high buffering capacity,
In this case the most efficient way is to disolve the dibasic compound which in the reaction with the water will form the monobasic phosphate.
To make the buffer you have to prepare the amount of distillate water needed, disolve the dibasic phospate, and then adjust with HCl or NaOH depending on the pH needed.
Answer:
The wavelengths at which resonance occurs are proportional to the length of the instrument, so you can play different notes by changing the length. In general the larger the instrument the longer the wavelength of the fundamental and the lower the frequency range of the instrument.
Explanation:
