Explanation:
Most Americans have encountered some bacteria at some point in their lives, whether it was acquired from restaurant food or a grocery store, which caused them to claim they later had food poisoning. There are multiple nasty bacteria that can cause this, and there are many misconceptions about how they end up in our food, and what the best ways to avoid them are. To be forewarned is to be forearmed, so here are several misconceptions about food safety and the practices involved that can leave us satisfied, or ruin our day with stomach churning nastiness.
A chemist (from Greek chēm (ía) alchemy; replacing chemist from Medieval Latin alchimista[1]) is a scientist trained in the study of chemistry. Chemists study the composition of matter and its properties. Chemists carefully describe the properties they study in terms of quantities, with detail on the level of molecules and their component atoms. Chemists carefully measure substance proportions, reaction rates, and other chemical properties. The word 'chemist' is also used to address Pharmacists in Commonwealth English.
Answer:
0.2 mL stock solution, 0.8 solvent, 0.1 mL first solution and 0.9 solvent
Explanation:
The final volume for fist solution is 1 mL and concentration must will be 1/5, then 1 mL/5=0.2 mL. For complete the 1 mL add the missing solvent volume 1 mL-0.2 mL=0.8 mL. For second solution, assuming final volume is 1 mL, and concentration 1/10, then we have 1 mL /10=0.1 mL solution 1/5. Completing volume, 1 mL-0.1 mL= 0.9 mL solvent.
The answer I believe is genus
