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.
I believe it’s D because phosphorus has the mass of 30.9.
Answer:
the answer would be (A.) and (D.).
Explanation:
the reason for that being is because if calcium sulfate is a main component of plaster of paris you would need to find out what is in it that makes it the main component aka (the formula) therefore part of the answer is (A.). The other part of the answer was (D.) because you would need to find the amount of calcium sulfate that contain 12 grams of oxegeon atoms because you finding the answer to that could lead to the answer of what is the main component of plaster of Paris.
Glycolysis--The breakdown of a glucose molecule into two three-carbon pieces called pyruvate. You will notice that very little ATP is produced in this step and no oxygen is required. ... This step is also where other molecules besides glucose may be fed into the cell respiration<span> process, especially lipids.</span>
