Answer:
Covalent network solids are formed by networks or chains of atoms or molecules held together by covalent bonds. Consists of sp3 hybridized carbon atoms, each bonded to four other carbon atoms in a tetrahedral array to create a giant network. Examples of network covalent solids include diamond and graphite (both allotropes of carbon), and the chemical compounds silicon carbide and boron-carbide.
Answer: (Assuming we’re going by degrees Fahrenheit) I’d say 140.
Explanation: -40 would be beyond freezing point for water which is 32 degrees Fahrenheit and 40 would nearly be freezing point. For water to transform into its gas phase, the temperature would need to be greater. Therefore, 140 degrees Fahrenheit makes the most sense.
Although I did search it up and 212 degrees Fahrenheit (100 degrees Celsius) is the proven temperature at which water transforms into water vapor so... not sure if there’s more to the question or I’m interpreting the question wrong.
The answer of this question is - 173 °c
Answer:
Chicken fat is in the shallowest area because, being hydrophobic and lipid content of chicken, it is the lowest density compound in the broth, therefore it rises and does not precipitate. All fats usually float in liquid media because their density is less than that of water.
On the other hand, the gelatin that forms in the boil of the chicken broth is a gelatinous compound that is very nutritionally rich, consisting of denatured proteins that leave the chicken undergoing aqueous coagulation.
Both do not mix and due to the difference in densities, but in order to dissociate it, it is convenient to use emulsifiers or by cryogenic methods where cold is applied and its division is better.
Explanation:
In liquid media such as chicken broth, or any broth, when proteins or foods that contain a large amount of fats and proteins are boiled, the fatty layer will always be the most superficial because it is the one with the lowest density, therefore, that denatured coagulated protein with water it will be the next layer and finally the solids such as bone or cartilage remains would be in the deepest area because they are the ones with the highest density.
Another method to dissociate these products is through enzymatic activity, throwing enzymes into the broth formed.
Answer:
Both molarity and formality express concentration as moles of solute per liter of solution. Formality is a substance's total concentration in solution without regard to its specific chemical form. ... The formality of a solution is defined as the number of formula mass of any solute dissolved in 1 litre of solution.
