The choices can be found elsewhere and as follows:
<span>A.The enzyme pectinase speeds up the breakdown of pectin in fruits, producing more juice.. .
B.The enzyme pectinase enhances the taste of fruit juices, making them more popular.. .
C.The enzyme pectinase speeds up the breakdown of toxins in fruits, producing more juice.
The correct answer would be A. </span>The enzyme pectinase speeds up the breakdown of pectin in fruits, producing more juice. With this, the manufacturer company will get more volume of product from same amount of resource.
Remember, look at the coefficients in the balanced equation! Here are three mole ratios:
1 mole<span> N2 / </span>3 moles<span> H2.</span>
3 moles<span> H2 / 2 moles NH3.
</span>
Answer:
bleaching powder is actually a mixture of calcium chloride, calcium hydroxide and calcium hypochlorite. hence it is not a single salt. It is not completely soluble in water as it composed of heavy calcium salts, which are known to be insoluble in water.
0.24J/g*degC * 4.37g * 2.5degC = 2.622J
The 2.5 degC is the difference between 25 and 27.5 deg C.
An anchoring phenomenon anchors all of the learning within a unit. So, it is a unit level event that the classroom is trying to make sense of as they engage in a series of lessons.
Since the questions the students ask about the anchor drive the learning within the unit, the anchor should be complex and require an understanding of several big science ideas to explain.
At strategic moments, the class revisits the anchoring phenomenon to review their initial questions to see which they have answered, which they are making progress on, and what new questions they may have to help us continue learning about the phenomenon.
Throughout the unit, the classroom and each student should be given opportunities to share their thinking and how it relates to the anchoring phenomenon.
YOU SHOULD PUT IT IN YOUR OWN WORDS THOUGH <3
