In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
molar concentration of AgNO₃ solution = 0.118 mole/L
Explanation:
Because we have the volume of the solution and there is no information about the density of the solution I will asume that you ask for the molar concentration.
number of moles = mass / molecular weight
number of moles of AgNO₃ = 10 / 170 = 0.0588
molar concentration = number of moles / volume (L)
molar concentration of AgNO₃ solution = 0.0588 / 0.5
molar concentration of AgNO₃ solution = 0.118 mole/L
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Answer:
The answer to your question is below
Explanation:
Atomic mass = 65.39 g
Searching this number in the periodic table we find that the element is Zinc.
Then:
# of Protons = 30
# of neutrons = atomic mass - # of protons
= 65.39 - 30
= 35.39
# of electrons = # of protons = 30
<em>A: Endoplasmic Reticulum, Chloroplasts </em>
Hoped this helped have a nice day
To answer this question, you need to know <span>Graham's Law of Effusion/Diffusion formula. In this formula, the rate of diffusion/effusion would be influenced by the mass. As the molecule has bigger mass, the rate should be slower because it will be harder to pass the membrane. The calculation should be:</span>
<span>Rate 1 / Rate 2 = √[M2/M1]
</span>4.11/1= √[M2/2]
M2=33.78 g/mol
