Explanation:
Monitor the temperature of the water with the thermometer. Stop heating the water once it nears the boiling point of 100 degrees Celsius. Add copper(II) sulfate and stir until the heated solution is saturated. When the solution is saturated, copper(II) sulfate will not dissolve anymore
Answer: its a single replacement reaction
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.
Um im pretty sure there are only about 100 different atoms...
The presence of oxidizing acids; heavy-metal salts, sulfur, and ammonia; and a number of sulfur and ammonia compounds can cause corrosion to set in. Water that comes from a well is much more likely to contain these materials and put copper lines in jeopardy—but it can occur in the civic water system as well.
Copper corrodes at insignificant rates when used in areas with unpolluted air, non-oxidizing acids, and water. However, it happens more rapidly with the presence of road salt, ammonia, sulfur, oxidizing acids
Acidic substances react with the surface of copper, causing it to tarnish and corrode almost instantly. This corrosion is highly soluble, leading to the presence of toxic copper salts in the food. This is why it is not recommended to use copper vessels for foods high in acidity, such as milk, wine, or vinegar.
