Answer:
Explanation:
First, let's review the ideal gas law, PV = nRT. In this equation, 'P' is the pressure in atmospheres, 'V' is the volume in liters, 'n' is the number of particles in moles, 'T' is the temperature in Kelvin and 'R' is the ideal gas constant (0.0821 liter atmospheres per moles Kelvin)
Answer:
Forming a problem requires the scientist to use creativity to imagine new solutions.
Explanation:
Albert Einstein remains a critically prominent figure who conducted remarkable, ground-breaking research that not only formed the foundations of modern physics but also strongly affected the scientific world. It is difficult to teach imagination but it can be harnessed and accepted. Nothing incites our imaginative impulses we love more than the prospect of immediate creative inspiration. And creativity hits its full potential when paired with the experience, insights, and skills people gained by questioning the real-life problems.
1st find the pOH = 14 - 4.75 = 9.25
then do 10^-9.25 = 5.62x10^-10 OH- concentration
graphite is a form of carbon in which carbon atoms are arranged in a layer.
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>