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.
Density is defined as mass per unit volume.
the mass of 1 mL of CO₂ is - 0.0019 g
3.5 L = 3500 mL
then the mass of 3500 mL of CO₂ is - 0.0019 g/mL x 3500 mL = 6.65 g
mass of 3.5 L of CO₂ is 6.65 g
Answer:
Photolysis and hydrolysis. These are two methods that can be used to break down a compound into simpler substances .
Answer:
noun. the composite or generally prevailing weather conditions of a region, as temperature, air pressure, humidity, precipitation, sunshine, cloudiness, and winds, throughout the year, averaged over a series of years. a region or area characterized by a given climate: to move to a warm climate.
Explanation:
True because its still technically the same substance
