I think the beach has humid air.
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.
The electron affinity increases from left to right
This problem is describing the vapor-liquid equilibrium between benzene and toluene in which equal moles of each component are present in the vapor and the initial compositions in the liquid are required, considering that the vapor pressures of benzene and toluene are 750. torr and 300. torr respectively.
In this case, it turns out possible to use the Raoult's law in order to come up with a model for this system:
Thus, we infer that the compositions of benzene and toluene in the vapor are both 0.5 because equal number of moles are condensed. Next, since the mole fractions in the liquid phase sum 1, we rewrite the previous expressions as follows:
And insert one into the other, via the total pressure:
Now, we can start plugging in the numbers we were given:
Then, solve for the mole fraction of benzene in the liquid phase:
And finally, the mole fraction of toluene in the liquid phase:
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