Answer:
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
The answer is: abiotic factors.
Abiotic factors are non-living chemical and physical things of the environment.
On the contrary, biotic factors are all of the living organisms within an ecosystem.
Abiotic factors can include water, light, radiation, temperature, humidity, atmosphere, and soil.
For example, abiotic factors found in terrestrial ecosystems are sunlight, rain, wind, temperature, soil, pollution, nutrients, pH of soil and water, types of soil.
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The carbon dioxide absorbed by the ocean increases.
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Answer:
0.996232
Explanation:
This is when 28 degrees is celsius
ΔS =S(products) -S(reactants)
Where ΔS is the change of entropy in a reactions
a. ΔS = (2) - (2+1) = -1
b. ΔS = (1+1) -(1) = 1
c. ΔS = (1+2) - (1) = 2
d. ΔS = (2) - (2+1) = -1
e. ΔS = (1) - (1) = 0
ΔS is negative for reaction a. and d.