Answer:
D) food that a chef seal in a plastic bag and cook under a controlled temperature condition.
Explanation:
Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Answer:
K = 0.5
Explanation:
Based on the reaction:
PCl₃ + Cl₂ ⇄ PCl₅
The equilibrium constant, K, is defined as:
K = P PCl₅ / P PCl₃ * P Cl₂
<em>Where P represent the pressure at the equilibrium for each one of the gases involved in the equilibrium.</em>
<em />
As:
P PCl₅ = 1.0atm
P PCl₃ = 1.0atm
P Cl₂ = 2.0atm
K = 1.0atm / 1.0atm * 2.0atm
<h3>K = 0.5</h3>
