The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
Answer:
if you are asking k then the round one is condenser
if not then its a stage clip
<span>An unsaturated solution is one that has a concentration lower than it's solubility. What happens is all of the solute dissolves in the solvent. For example, dumping a spoon of sugar into coffee ends up with an unsaturated solution. Because all the sugar dissolves into the solvent (the coffee).</span>
Answer:
<h3>The answer is 8.29 %</h3>
Explanation:
The percentage error of a certain measurement can be found by using the formula
From the question
actual density = 19.30g/L
error = 20.9 - 19.3 = 1.6
We have
We have the final answer as
<h3>8.29 %</h3>
Hope this helps you
