Answer:
They tenderize the product by coating and weakening the gluten bonds within the structure.
Even though they contain little or no moisture, they provide the illusion of wetness. ...
They enable browning.
They help move heat through the product, perpetuating the baking process.
Explanation:
Answer:
The yield of the product in gram is 
Explanation:
Given that:
the molecular mass weight of the product = 96.2 g/mol
the molecular mass of the reagent (3S)-2,2,-dibromo-3,4-dimethylpentane is 257.997 g
given that the millimoles of the reagent = 2,7 millimoles = 
We know that:
Number of moles = mass/molar mass
Then:
mass = 0.697
Theoretical yield = (number of moles of the product/ number of moles of reactant) × 100
i.e
Theoretical yield = 
where;
and 
Theoretical yield = 
Given that the theoretical yield = 100%
Then:
where,
= derived weight of the product
the molecular mass of the derived product
the molecular mass of the reagent
= weight in a gram of the reagent
Answer:
melting point will be higher than that of pure ethyl acetate
Explanation:
A covalent bond is formed between H and Br
The structure of HBr is as follows
H —Br
Formal charge for atoms are the charges for individual atoms in compounds.
Formal charge can be calculated as follows ;
Formal charge of atom = number of valence electrons -( number of bonds + number of lone pair electrons)
H has 1 valence electron, 1 bond and 0 number of lone pair electrons
Formal charge of H = 1 -1 -0 = 0
H has 0 charge
Putting glue on something, because once it is set in you cannot change it back.
