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>
The answer would be A will increase and T <span>will decrease.
The product of this reaction emits red light because it absorbs green and blue light. As the reaction occurs, the concentration of the product increase. This will makes absorbance of green and blue light increases and the solution will become redder.</span>
N₂ + 3H₂ ⇒ 2NH₃
1mol : 2mol
3,72mol : 7,44mol
n = 7,44mol
M = 17g/mol
m = n * M = 7,44mol * 17g/mol = 126,48g
- Due to the inability of the reaction to take place, the yield of 1-Bromobutane would drop.
- Since 1-Butanol won't react with the additional sodium bromide, bromination won't happen.
- If water had been supplied, the equilibrium would have shifted extremely far to the left, preventing the reactants from interacting with the acid and favoring the yield of 1-bromobutane instead.
<h3>What is Bromination?</h3>
- When a substance undergoes bromination, bromine is added to the compound as a result of the chemical reaction.
- After bromination, the result will have different properties from the initial reactant.
- For example, an alkene is brominated by electrophilic addition of
. - Benzene ring bromination by electrophilic aromatic substitution.
Learn more about Bromine here:
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