Mass of medicinal agent taken = 1.2 g
the volume is 60 mL
Specific gravity = 1.20
So the mass of solution = specific gravity X volume = 1.20 * 60 = 72g
Now if we have increased the volume by 0.2 so the new volume = 60.2
New mass = 72 + 1.2 = 73.2
Specific gravity = mass / volume = 73.2 / 60.2 = 1.22 g/mL
When you add salt to water, you lower to freezing point of the substance.
So for example, normal water freezes at 0°C. But water with salt in it won't freeze at 0°C, because its freezing point is lowered.
In answer to the question. It takes longer for water with salt in it to freeze because the substance requires a lower temperature than normal water to freeze.
Sugar burns and turns black. A completely new substance was formed, which is the main pointer for it being a chemical reaction. More evidence would be change of color, odor, and the fact that flammability is a chemical property so setting something on fire would be a chemical change.
Answer:
- <u>Agents that can homogenize immiscible solutions are</u> milk , lotion , glue , paint ,alcohol etc.
- The primary difference between fats and oils is that, whereas oils are generally derived from plants, fats are usually derived from animals.
- Eating too much of the wrong kinds of fats will increase unhealthy LDL cholesterol of decrease healthy HDL cholesterol, such as saturated and trans fats.
- Your risk of high blood pressure, arterial hardening (atherosclerosis), heart attack and stroke may be enhanced by the imbalance of fats and oils.
- <u>Among the doctor and the patient , the patient's health is deteriorating. </u>
<u>To minimize the intake of fats and oils by suggesting them simple ways-</u>
- Eat more vegetables and fruits.
- Stop cream and cheese sauces, or use low-fat milk and cheese to make meals.
- Instead of butter or margarine, try cooking with herbs , spices, lemon juice, etc.
- Try cooking with herbs, spices, lemon juice, etc., instead of butter or margarine.
- Beware of confectionary foods, such as chocolate or pastry dishes and crisps. These are very high in fat instead consider swapping for a more balanced snack or restricting portion sizes.
<u>Explanation:</u> <u>FATS -</u>: Fats are usually derived from animals. Fats contain a larger proportion of fatty acids that are saturated. Fats at room temperature are solid.
<u> OILS -</u> Oils at room temperature are liquid. From plants, oils are extracted. A greater proportion of unsaturated fatty acids are found in oils.
