Answer:
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
Balance the reaction so the same number of each type of atom is on each side. Which option seems balanced to you?
Here we have to get the height of the column in meter, filled with liquid benzene which exerting pressure of 0.790 atm.
The height of the column will be 0.928 m.
We know the relation between pressure and height of a liquid placed in a column is: pressure (P) = Height (h) × density of the liquid (ρ) × gravitational constant (g).
Here the pressure (P) is 0.790 atm,
or [0.790 × (1.013 × 10⁶)] dyne/cm². [As 1 atm is equivalent to 1.013 × 10⁶ dyne/cm²]
Or, 8.002ₓ10⁵ dyne/cm².
density of benzene is given 0.879 g/cm³.
And gravitational constant (g) is 980 cm/sec².
On plugging the values we get:
8.002×10⁵ = h × 0.879 × 980
Or, h = 928.931 cm
Or, h = 9.28 m (As 1 m = 100 cm)
Thus the height will be 9.28 m.
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Answer:
i think its the first one