Specific heat capacity is the required amount of heat per unit of mass in order to raise teh temperature by one degree Celsius. It can be calculated from this equation: H = mCΔT where the H is heat required, m is mass of the substance, ΔT is the change in temperature, and C is the specific heat capacity.
H = m<span>CΔT
2501.0 = 0.158 (C) (61.0 - 32.0)
C = 545.8 J/kg</span>·°C
Answer: silicon Si, Germanium GE
Explanation:
Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
Answer:
true, true, true, and false
Explanation:
