Freeze drying<span> (or lyophilization) removes water from the ice cream by lowering the </span>air pressure<span> to a point where ice sublimates from a </span>solid<span> to a </span>gas<span>. The ice cream is placed in a </span>vacuum chamber<span> and frozen until the water </span>crystallizes<span>. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, </span>sublimating<span> the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice. </span>
Answer:
I think its homogeneous
Explanation:
because its all pig, just different parts of the pig
Chloride ions Cl –(aq) (from the dissolved sodium chloride) are discharged at the positive electrode as chlorine gas, Cl 2(g) sodium ions Na +(aq) (from the dissolved sodium chloride) and hydroxide ions OH –(aq) (from the water) stay behind - they form sodium hydroxide solution, NaOH(aq)
Wind becuase you can feel it whhich is physical
I think it’s 44.6 J, but I’m not to sure so hoped this helped /:).