<u>We are given:</u>
Mass of NaCl in the given solution = 22.3 grams
Volume of the given solution = 2 L
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<u>Number of Moles of NaCl:</u>
We know that the number of moles = Given mass / Molar mass
Number of moles = 22.3 / 58.44 = 0.382 moles
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<u>Molarity of NaCl in the Given solution:</u>
We know that Molarity of a solution = Moles of Solute / Volume of Solution(in L)
Molarity = 0.382 / 2
Molarity = 0.191 M
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Answer:
They tenderize the product by coating and weakening the gluten bonds within the structure.
Even though they contain little or no moisture, they provide the illusion of wetness. ...
They enable browning.
They help move heat through the product, perpetuating the baking process.
Explanation:
Heres the answer to the rest of that paper as well
