Answer:
Option a.
0.01 mol of CaCl₂ will have the greatest effect on the colligative properties, because it has the biggest i
Explanation:
To determine which of the solute is going to have a greatest effect on colligative properties we have to consider the Van't Hoff factor (i)
These are the colligative properties:
ΔP = P° . Xm . i → Lowering vapor pressure
ΔT = Kb . m . i → Boiling point elevation
ΔT = Kf . m . i → Freezing point depression
π = M . R . T → Osmotic pressure
Van't Hoff factor are the numbers of ions dissolved in the solution. For nonelectrolytes, the i values 1.
CaCl₂ and KNO₃ are two ionic solutes. They dissociate as this:
CaCl₂ → Ca²⁺ + 2Cl⁻
We have 1 mol of Ca²⁺ and 2 chlorides, so 3 moles of ions → i = 3
KNO₃ → K⁺ + NO₃⁻
We have 1 mol of K⁺ and 1 mol of nitrate, so 2 moles of ions → i = 2
Option a, is the best.
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
The North American plate is moving towards the west-southwest at about 2.3 centimeters every year mediated by the Mid-Atlantic Ridge, the spreading center, which gave rise to the Atlantic Ocean. The small Juan De Fuca plate, moving east-northeast at 4 centimeters every year, was once a component of much greater oceanic plates known as the Farallon plate.
The Farallon plate used to comprise what is now the Cocos plate of Mexico and Central America, and the Juan de Fuca plate in the region from N. Vancouver Island to the Cape Mendicino California, and a big sea floor tract in between. However, the middle portion of the Old Farallon plate disappeared underneath North America, it was subducted underneath California leaving the San Andreas fault system behind as the contact between the Pacific plates and North America.
The Juan De Fuca plate is still actively subducting underneath North America. Its movement is not smooth, however, rather sticky. The buildup of strain takes place until the fault dissociates and a few meters of Juan De Fuca get slid underneath North America in a big earthquake.
Answer:
Depends on molecule.
Explanation:
The number of the polypeptide chains present in the oligomer depends on the molecule. Some molecules have more polypeptide chains whereas some of them have less polypeptide chains. For example, Hemoglobin is a oligomer that consists of four Polypeptide Chains, two of these Polypeptide Chains are α-globin molecules, each comprise of 141 amino acids, and the other two are (β, γ, δ, or ε) globins, each consist of 146 amino acids.
Answer:
A. 32.06 g/mol
Explanation:
The molar mass units are always g/mol
