Answer:
woodpecker it's easy lil lol
The correct answer would be air
In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Mole= Molarity. Volume(L) = (25)(2)= 50 moles
Answer:
48.67 seconds
Explanation:
From;
1/[A] = kt + 1/[A]o
[A] = concentration at time t
t= time taken
k= rate constant
[A]o = initial concentration
Since [A] =[A]o - 0.75[A]o
[A] = 0.056 M - 0.042 M
[A] = 0.014 M
1/0.014 = (1.1t) + 1/0.056
71.4 - 17.86 = 1.1t
53.54 = 1.1t
t= 53.54/1.1
t= 48.67 seconds
Hence,it takes 48.67 seconds to decompose.
