The rate of product formation by an enzyme-catalyzed reaction would be increased by temperature (until it reaches optimim temperature)
Chlorine is one of the most effective and economical germ-killers against a wide array of life-threatening infections, viruses and bacteria, such as HIV, salmonella, E. Coli, and campylobacter.
Based on my understanding of this question in my opinion atleast small sharp pain is worse so the cup would be more painful as it would spread that sensation over a large part of the body. (Hope this helps have a great day)
Answer:
The pressure is 1, 22 atm.
Explanation:
We use deal gas formula. First, we convert the unit of temperature in Celsius into Kelvin. We use the constant R= 0,082 l atm /K mol.Then, we solve P (pressure).
0°C=273 K 25°C= 273 + 25= 298 K
PV=nRT -----> P= (nRT)/V
P= (0,5 mol x 0,082 l atm /K mol x 298 K)/ 10 L
<em>P= 1, 2218 atm</em>
Explanation:
Pineapple juice often shows an unstable cloud and produces a solid precipitate that is not very attractive for consumers. Cloud stabilization by pectin addition is permitted by EU and Codex standards to counteract this effect. This additive must be labeled and its content should not exceed fixed maximum standards (Website of AIJN Code of Practice). Determination of water-soluble pectins by IFU method 26 (Website of International Fruit and Vegetable Juice Association) can be used for control of this parameter. Pectin addition to pineapple juice or juice concentrate, etc. may also be detected after its isolation by 13C isotopic analysis (Hammond, 2006) as explained later.
