Capsaicin is the chemical in the peppers, and then milk reverses it by using casein (A fat loving compound) to bond to the capsaicin and wash it away. Hope this helps!
Answer:
(a) r = 6.26 * 10⁻⁷cm
(b) r₂ = 6.05 * 10⁻⁷cm
Explanation:
Using the sedimentation coefficient formula;
s = M(1-Vρ) / Nf ; where s is sedimentation coefficient, M is molecular weight, V is specific volume of protein, p is density of the solvent, N is Avogadro number, f if frictional force = 6πnr, n is viscosity of the medium, r is radius of particle
s = M ( 1 - Vρ) / N*6πnr
making r sbjct of formula, r = M (1 - Vρ) / N*6πnrs
Note: S = 10⁻¹³ sec, 1 KDalton = 1 *10³ g/mol, I cP = 0.01 g/cm/s
r = {(3.1 * 10⁵ g/mol)(1 - (0.732 cm³/g)(1 g/cm³)} / { (6.02 * 10²³)(6π)(0.01 g/cm/s)(11.7 * 10⁻¹³ sec)
r = 6.26 * 10⁻⁷cm
b. Using the formula r₂/r₁ = s₁/s₂
s₂ = 0.035 + 1s₁ = 1.035s₁
making r₂ subject of formula; r₂ = (s₁ * r₁) / s₂ = (s₁ * r₁) / 1.035s₁
r₂ = 6.3 * 10⁻⁷cm / 1.035
r₂ = 6.05 * 10⁻⁷cm
Answer:
using this for points, did you get the answer because I can try and help?
Explanation:
The salt causes the water to freeze at a lower temperature. When a solute, aka salt, is introduced to the system, the freezing point is lowered. This makes the water freeze at a lower temperature.
El arroz si produce electricidad:)
