Answer:
Ashing process is done to evaluate the ash content present in petroleum or other proucts, so that they can be used for certain applications
The two major types of ashing process that includes dry ashing and wet ashing and can be performed using microwave systems or conventional means.
a. errors made in the preceding method while determining the ash content of buttermilk by conventional dry ashing are as following:
- Buttermilk should not immediatly put into muffle immediatley, it should be boiled first to avoid splatter.
- Temperature should be between 500 to 600 degree celcius at high temperature teh ash content can be loss.
- The sample should be ashed for 12-18 hrs
, more than this can damage the required ash content.
- platinum tip should be used in place of stainless steel because platinum has a lower concomitant tip impedance than stainless stell, so less reactive to ash.
- The ash should put in dessicator and not allow to kept in open because ash can react with the humidity in teh atmosphere.
b. The result that occur due to above errors such as the temperature, time, tongs and leaving ash in open will manipulate the final ash content and its application can be harmful for humans and for other purpose if it will be used.
Answer:
food web
Explanation:
Food web is an interconnection and assimilation of different good chains. Many food chains are interlinked a hence a food web is created. This represents what is eaten by which organism. The diagram that Ari had drawn is a diagram of a food chain. The grass is the primary source of food in the food web. Rabbit, Mouse, and grasshopper are the animals that eat the grass. The grasshopper is eaten by a shrew and a mouse. The rabbit and shrew are then eaten by the fox. A mouse is eaten by a snake and a fox. This is the diagrammatic representation of a food web.
Answer:
The answer would likely be C as it seems that his nasal passage is mostly affected. Based on diagrams of sinusitis, the cheekbones and eyes bones areas are likely to be impacted by the nasal blockage.
Explanation:
