Answer:
Sorry but erm was their supposed to be a image attach with it
Explanation:
here is an attached photo with a detailed explanation, good luck!
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
A simple chemical reaction with a single substrate shows a linear relationship between the rate of formation of product and the concentration of substrate, as shown below: ... The relationship between rate of reaction and concentration of substrate depends on the affinity of the enzyme for its substrate.