Answer:
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Explanation:
<u>1. Calculate the number of moles of NiCl₂</u>
a) Identify the known variables
- V =0.800 liters
- M = 0.531M
- n = ?
b) Formula
c) Clear n
<u>g) Substitute and compute</u>
<u>2. Convert moles to grams</u>
a) molar mass of NiCl₂
- 129g/mol (shown in the problem)
b) Unit canceling method
Use the factors in order to cancel the units to obtain grams
Note that the mol unit appears on the numerator and denominator, so it cancels leaving just g (grams).
c) Round to 3 signficant figures
I believe with a simple google search that 99.9
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
Answer:
Technically a microorganism or microbe is an organism that is microscopic. The study of microorganisms is called microbiology. Microorganisms can be bacteria, fungi, archaea or protists. The term microorganisms does not include viruses and prions, which are generally classified as non-living.
