The nickel, itself ferromagnetic, reduces the magnetism in stainless steel but not to zero. Austenitic stainless steel is defined as the steel crystal structure that is face centered cubic which is the same structure hot iron has as one of the allotropes of iron. Nickel above a certain percentage (18) stabilizes austenite structure just as if you took carbon steel and heated it above 730–770 C. Above this temperature the structure is FCC and above the Currie temperature where magnetism is killed due to the isotopic symmetry of the structure. However, you can still get a small magnetic attraction from austenitic stainless steel if it is cold worked, heat treated a certain way or welded. So it is not a guarantee that austenitic stainless is totally non magnetic.
A calorimeter contains 500 g of water at 25°C.....
the temperature of the water inside the calorimeter is 39.4°C.....
The specific heat of water is 4.18 J/g-°C.
energy needed to heat the water = specific heat * mass * temp difference
= 4.18 J/g-°C * 500 g * (39.4°C - 25°C)
= 4.18*500*14.4
= 30096J
or approx. 30kJ
Answer:
Histone proteins.
Explanation:
Histones are known as the special type of proteins which are +ve charged and low molecular in weight. They are highly basic proteins and containing basic amino acids such as arginine and lysine. Histones are +ve charged proteins and DNA is -ve charged in nature, due to the presence of phosphate groups in DNA backbone, histones bind with DNA very tightly and form a complex known as Nucleosome.
The Nucleosome is known as the fundamental unit of DNA packaging which is composed of an Octameric core of histone proteins (two each of histones H2A, H2B, H3, and H4) around which the double helix of DNA is wrapped.
You can put an egg in Vinegar an egg in Olive oil
Answer:
When water vapor in the air comes into contact with something cool, such as the outside of a cold glass of water, its molecules slow down and get closer together. When that happens, the gaseous water vapor turns back into liquid water droplets. That's condensation.
