Spices like ginger are significantly used in preservatives because they have antimicrobial properties in their chemical compounds. They also have antioxidant properties that allow food to be preserved.
Hello there what is the question?
The given statement, some type of path is necessary to join both half-cells in order for electron flow to occur, is true.
Explanation:
Flow of electrons is possible with the help of a conducting medium like metal wire.
A laboratory device which helps in completion of oxidation and reduction-half reactions of a galvanic or voltaic cell is known as salt bridge. Basically, this salt bridge helps in the flow of electrons from anode to cathode and vice-versa.
If salt bridge is not present in an electrochemical cell, the electron neutrality will not be maintained and hence, flow of electrons will not take place.
Thus, we can conclude that the statement some type of path is necessary to join both half-cells in order for electron flow to occur, is true.
Answer:
Corn stalks
Explanation:
Biomass fuel is produced by living or once-living organisms.
The most common biomass fuels used for energy come from plants, such as corn and soy.
B is wrong. Yellowcake is a refined form of uranium ore.
C and D are wrong. Coal and natural gas are not biomass fuels.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
