Answer:
= 0.25 g MgSO4
Explanation:
0.10% implies that the solution will contain 0.1 g of magnesium sulfate, for every 100 mL of solution.
Therefore;
= 250 g × 0.1 g/100 mL
= 0.25 g MgSO4
The new concentration of sodium phosphate is 0.315 mol·L⁻¹.
We can use the dilution formula
:
<em>c</em>₁<em>V</em>₁ = <em>c</em>₂<em>V</em>₂
We can rearrange the formula to get
<em>c</em>₂= <em>c</em>₁ × (<em>V</em>₁/<em>V</em>₂)
∴ <em>c</em>₂ = 1.50 mol·L⁻¹ × (21.00 mL)/(100.0 mL)] = 1.50 mol·L⁻¹ × 0.2100
= 0.315 mol·L⁻¹
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Hope it helped:)
Answer:
Gaseous nitrogen has unique chemical and physical properties that make it suitable for use in food processing. Nitrogen is inert which means it will not react with prepared food materials, which can alter their aromas or flavors. Also, gaseous nitrogen will effectively displace oxygen minimizing oxidation and the growth of microorganisms that cause foods to lose their freshness and deteriorate faster.
Explanation:
Source: https://www.generon.com/using-nitrogen-gas-in-food-packaging/