Answer:
Kombucha is a Symbiotic culture of bacteria and yeast (SCOBY), similar to mother of vinegar, containing one or more specie each of bacteria and yeast which is added to sweet tea, which jump start two processes take place. First, alcoholic fermentation during which the yeast convert sugars to alcohol under controlled conditions. After that, the bacteria converts most of this alcohol into acetic, gluconic and glucoronic and other organic acids. during both of this processes, the yeast and bacteria, feast and multiply, yielding an end beverage that is rich in variety of micro organisms and healthy acids. Source: Health-Ade.com/blog/blog/what-is-fermentation
the products formed is more rich than those of the fermentation of grapes because it is a symbiotic fermentation of yeast and bacteria
Explanation:
Kombucha is fermented slightly alcoholic, lightly effervescent sweetend black or green tea, commonly consumed for its health benefits sometimes the beverage is called kombucha tea to distinguish it from the cultures of bacteria and yeast. Kombucha is thought to have originated in manchuria where the drink is traditionally consumed or in Russia and Eastern Europe.
Source: "A mug Of Kombucha for your health?" .<em>mayo clinic. </em>Retrieved 2018-09-01
Answer:
72.53% is the yield of CrCl3
Explanation:
Given
Reaction:
Cr2O3(s) + 3 CCl4(l) → 2 CrCl3(s) + 3 COCl2(aq)
CCl4 is in excess and 17.6g Cr2O3 present
The reaction yields 26.6g of CrCl3
To Find:
% yields of the reaction
Also given
Molar mass of CrCl3 = 158.35g/mol
Molar mass of Cr2O3 = 152.00 g/mol
By the stoichiometry of the reaction
1 mole of Cr2O3 gives 2 moles of CrCl3
0r
1 x1 52 g of Cr2O3 gives 2x 158.35 g of CrCl3
= 1 52 g of Cr2O3 gives 316.70 g of CrCl3
17.6 g of Cr2O3 gives (17.6÷152) × 316.70 g CrCl3
= 36.67 g CrCl3
but actual yield is only 26.6g
so % yield is (26.6 ÷÷ 36.67) × 100
= 72.53% is the yield of CrCl3
The atomic number is the number of protons in the nucleus of an atom. The number of protons define the identity of an element.