Answer:
% comp. H = 2.8%, % comp. Cl = 97.2%
Explanation:
HCl mass = mass of H + mass of Cl
HCL mass = 1.00794 + 35.453 = 36.46094
% comp. of H = 1.007694 / 36.46094 x 100 = around 2.8% (2.76376308455)
% comp. of Cl = 35.453 / 36.46094 x 100 = around 97.2% (97.2355622208)
Answer:A
Explanation:becuse they waste less heat energy
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>
Answer:
0.0611M of HNO3
Explanation:
<em>The concentration of the NaOH solution must be 0.1198M</em>
<em />
The reaction of NaOH with HNO3 is:
NaOH + HNO3 → NaNO3 + H2O
<em>1 mole of NaOH reacts per mole of HNO3.</em>
That means the moles of NaOH used in the titration are equal to moles of HNO3.
<em>Moles HNO3:</em>
12.75mL = 0.01275L * (0.1198mol / L) = 0.0015274 moles NaOH = Moles HNO3.
In 25.00mL = 0.025L -The volume of the aliquot-:
0.00153 moles HNO3 / 0.025L =
<h3> 0.0611M of HNO3</h3>
