A lot of cooking involves chemistry and is essentially a series of chemical reactions. Knowing about this kitchen chemistry can help you to understand much more about what’s happening – and why your recipes sometimes go wrong.Bananas turning brown is kitchen science.Why curry is hot uses chemical formulas.What happenes when meat cooks involves chemical formulas.Why popcorn pops inovopves chemical formulas.And,why honey is good for sore throats involves chemical formulas.
Answer:
last choice
Explanation:
Specific heat of a metal is j/kg-c
It says nothing about melting point or heat of fusion
A = twice B = 2 * j/kg-c B = j/kg-c
if j is constant and mass is the same we can write this more like
A = 2 /C and B = 1/C
or A ~ C/2 and B~ C
now you can see that the temp change in A will be 1/2 that of B
Answer:
The energy of one photon of this light is 4.568 × 10∧ -19 J
Explanation:
Given data:
wavelength = 433.9 nm or 433.9 × 10∧-9 m
The value of speed of light is 3× 10∧8 m/s and plancks constant is 6.626 × 10∧-34 m²Kg/s
Formula:
E= hc/λ
E= energy of photon
h= plancks constant
c= speed of light
λ= wavelength of given light
Solution:
E= hc / λ
E = 6.626 × 10∧-34 m²Kg/s × 3× 10∧8 m/s / 433.9 × 10∧-9 m
E = 19.878 × 10∧-26 m²Kg/s² / 433.9 × 10∧-9 m
E = 0.04568 × 10∧ -17 J (Kg m²/s² =J)
E = 4.568 × 10∧ -19 J
