Answer:
2 .Sulphurous acid
Explanation:
Sulphur dioxide can dissolve in water to form Sulfurous acid(H2SO3). sulphurous acid is weackly dibasic acid. sulphur dioxide is a major component of acid rain since it mixes with vapour in the atmosphere reacting to produce H2So4 .
Answer:
Option A
Explanation:
Silicon (Obtained from Sand (SiO2)) is the element that is primarily used in appliances to make electronic chips.
We need to crack molecules in
order for us to get the desired molecule. For example, in the extraction of
crude oil, after entering the fractional distillation, it will give products
base on their molecular structure. The products are gasoline, diesel fuel, jet
fuel, wax, asbestos,kerosene.
A pure substance refers to an element or a compound that has no component of another compound or element. Pure substances are made of only one type of atom or molecule. Hydrogen gas and pure iron are examples of pure substances. Hydrogen consists of hydrogen atoms only while iron consists of only iron atoms. Mixing two pure substances results in a mixture. To separate the two, scientists use a method known as filtration. Mixtures can either be homogeneous or heterogeneous. The measure used to determine how pure a substance may be called purity. Besides hydrogen and iron, other pure substances include gold, diamonds, sugar, and baking soda.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
