Thank you :))) for the points have a great day
Answer:
a
. eight tenths of her cookies
Explanation:
Let the total number of Lakesha's cookies be represented by x.
So that;
She gave three tenths to Bailey = 
of x
= 
She gave five tenths to Helen = 
of x
= 
Fraction of Lakesha's cookies given away = +
= 
= 
Thus, the fraction of cookies given away by Lakesha is 
.
Answer:
1) 0.0025 mol/L.s.
2) 0.0025 mol/L.s.
Explanation:
<em>H₂ + Cl₂ → 2HCl.</em>
<em></em>
<em>The average reaction rate = - Δ[H₂]/Δt = - Δ[Cl₂]/Δt = 1/2 Δ[HCl]/Δt</em>
<em></em>
<em>1. Calculate the average reaction rate expressed in moles H₂ consumed per liter per second.</em>
<em></em>
The average reaction rate expressed in moles H₂ consumed per liter per second = - Δ[H₂]/Δt = - (0.02 M - 0.03 M)/(4.0 s) = 0.0025 mol/L.s.
<em>2. Calculate the average reaction rate expressed in moles CI₂ consumed per liter per second.</em>
<em></em>
The average reaction rate expressed in moles Cl₂ consumed per liter per second = - Δ[Cl₂]/Δt = - (0.04 M - 0.05 M)/(4.0 s) = 0.0025 mol/L.s.
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
