I am not sure about the first question but the temperature has an important role in this situation because as the temp goes up particles moves at a faster speed and spread out every where.
Capsaicin is the chemical in the peppers, and then milk reverses it by using casein (A fat loving compound) to bond to the capsaicin and wash it away. Hope this helps!
You can't really describe it but this is what it looks like http://www.chemspider.com/Chemical-Structure.453291.html
Answer:
Ammonia gas(an alkaline gas with characteristics of choking or irritating smell) is not liberated when 6mole of HCl is added to the solution instead of 6mole of NaOH, to test for the presence of ammonium ion in the solution
Explanation:
As expected, when testing for ammonium ion in a solution (precisely ammonium salt solution), Sodium Hydroxide (NaOH) is required as the test reagent.
When NaOH is added to the solution, A gas with characteristics of choking or irritating smell is liberated.
This gas turn red litmus paper blue.
This liberated gas is an alkaline gas, which is confirmed as an ammonia gas(NH3).
If HCl is added instead of NaOH, the ammonia gas will not be liberated, which indicates that the test reagent used is wrong.
