Equation is as follow,
<span> 4 Na (s) + O</span>₂ <span>(g) → 2Na</span>₂<span>O (s)
According to equation,
91.92 g (4 moles) of Na produces = 123.92 g (2 moles) of Na</span>₂O
So,
17.4 g of Na will produce = X g of Na₂O
Solving for X,
X = (17.4 g × 123.92 g) ÷ 91.92 g
X = 23.45 g of Na₂O
Answer:Low temperatures
Explanation:
∆G= ∆H-T∆S
If ∆H is negative (exothermic reaction), then in order to maintain ∆G<0 which is the condition for spontaneity; T must decrease. This is because, decrease in T will keep the difference of ∆H and T∆S at a negative value in order to satisfy the above stated condition for spontaneity.
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 is the answer; 'more-efficient extraction techniques
Explanation:
I just took the test and got it right :D
