Answer:
<h2>500 J</h2>
Explanation:
The kinetic energy of an object can be found by using the formula
where
m is the mass
v is the velocity
From the question
m = 1.6 kg
v = 25 m/s
We have
We have the final answer as
<h3>500 J </h3>
Hope this helps you
Liquid? maybe, its really inbetween if you get what i mean
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>
Answer:
(a) The normal freezing point of water (J·K−1·mol−1) is
(b) The normal boiling point of water (J·K−1·mol−1) is
(c) the chemical potential of water supercooled to −5.0°C exceed that of ice at that temperature is 109J/mole
Explanation:
Lets calculate
(a) - General equation -
= =
→ phases
ΔH → enthalpy of transition
T → temperature transition
=
= ( is the enthalpy of fusion of water)
=
(b)
= ( is the enthalpy of vaporization)
=
(c) =
°° = °°ΔT
°°
= 109J/mole