In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Here is what Golgi looks like, so that you can look at the picture and describe it.
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Glad I could help, and good luck!
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Molar mass H₂SO₄ = 98.079 g/mol
1 mol -------- 98.079 g
? mole ------ 0.0960 g
moles = 0.0960 * 1 / 98.079
= 0.0960 / 98.079
= 9.788 x 10⁻⁴ moles
hope this helps!