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>
Answer:
The correct answer would be - observing with the help of five senses.
Explanation:
To find and describe the physical properties of the given substance or the solution or liquid students can observe using their five senses. By looking at the liquid one can find its state and color, by smelling students can find the odor of the sample, by touching it one can observe and describe the texture.
Fluidity can also be measure by the touch if the solution is viscous or free-floating. By using a thermometer and using a graduated cylinder one can find the temperature at room temperature and the weight of substance respectively.
Answer is: <span>the pressure of the gas is 9,2 atm.
</span>p₁ = 4,0 atm.
T₁ = 300 K.
V₁ = 5,5 L.
p₂ = ?
T₂ = 250 K.
V₂ = 2,0 L.
Use combined gas law - the volume of amount of gas is proportional to the ratio of its Kelvin temperature and its pressure.<span>
</span>p₁V₁/T₁ = p₂V₂/T₂.
4 atm · 5,5 L ÷ 300 K = p₂ · 2,0 L ÷ 250 K.
0,0733 = 0,008p₂.
p₂ = 9,2 atm.
C3H8 + 5O2 -----> 3CO2 + 4H2O
This is propane burning in air or pure oxygen.
