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.
Answer:
D. the total mass that element contribute to a molecule
The ml is also called as the magnetic quantum number. The value
of ml can range from –l to +l including zero. Hence all of the possible values for ml given
that l = 2 are:
<span>-2, -1, 0, + 1, + 2</span>
Answer:
A. an observation
Explanation:
Because by saying that the leaf is green that is an observation on the leaf to tell what color it is.
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