Answer:
I wouldn't be entirely sure, but I believe your teacher means the energy as in being transferred such as when you are cooking something and how it varies. Avocado oil has a higher content of unsaturated fats. Olive oil contains a high ratio of monounsaturated fatty acids to satured fatty acids. Avocado oil has a very high smoke point, between 480°F and 520°F (270°C). The oil is a good choice for stir-fry recipes and other high-temperature cooking. It is ideal for searing meats and frying in a wok.
Olive oil’s smoke point varies depending on the processing and the grade. Light olive oil has a smoke point of 430°F, making it suitable for medium-heat frying.
Extra virgin olive oil has a low smoke point, around 220°F. It is unsuitable for high-temperature cooking or frying.
You should keep in mind that when you heat oil to its smoking point, it loses its nutrient content and becomes dangerous for consumption. It leads to the formation of toxic compounds and harmful free radicals which are carcinogenic.
Explanation:
All oils are different. The "smoke point" of the oil is how the oil is classified. The smoke point is the temperature at which the oil begins to smoke. It begins to burn at this point and it can be a fire hazard. The "flash point" is the temperature at which the oil ignites.
Your welcome
I believe your answer is 40g 15*C I hope that helps.
Answer:
I think
a. iron oxide with Aluminium
Explanation:
During and after an explosive or effusive eruption volcanic hazards are still a concern. Unstable ground, noxious gas emissions, and intense heat from fumaroles (steam vents) and hot springs are dangerous. Loose volcanic debris on the flanks of the volcano can be mobilized by heavy rainfall or melting snow and ice, forming powerful floods of mud and rock (lahars) resembling rivers of wet concrete. These can rush down valleys and stream channels, destroying roads and bridges and carrying away entire buildings
hope the answer is correct
