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>
The percentage of hydrogen in C7H18 is calculated as follows:
[18/(12*7+1*8)]*100=18%
The amount of hydrogen in 5.2moles is given by:(18/100)*5.2=0.94moles
Explanation:
The answer is H2SO4 for sulphuric acid
Answer:
French physicist Jacques Charles (1746-1823) studied the effect of temperature on the volume of a gas at constant pressure. Charles's Law states that the volume of a given mass of gas varies directly with the absolute temperature of the gas when pressure is kept constant. The absolute temperature is temperature measured with the Kelvin scale. The Kelvin scale must be used because zero on the Kelvin scale corresponds to a complete stop of molecular motion.
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Figure 11.5.1: As a container of confined gas is heated, its molecules increase in kinetic energy and push the movable piston outward, resulting in an increase in volume.
Mathematically, the direct relationship of Charles's Law can be represented by the following equation:
V
T
=k
As with Boyle's Law, k is constant only for a given gas sample. The table below shows temperature and volume data for a set amount of gas at a constant pressure. The third column is the constant for this particular data set and is always equal to the volume divided by the Kelvin temperature.
Explanation:
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