A food scientist hypothesized that the processing used to concentrate juice destroys some of the
vitamin C in orange juice. He measured vitamin C
in fresh juice and juices made from liquid and
frozen concentrate.
How does the process of concentration affect the
vitamin C content of orange juice?

Ibelieve the answer is d

Answerit curves up and levels out.explanationwe assume that the container contains absolutely no ammonia to begin with as it states that "nitrogen gas and hydrogen gas" react to "produce ammonia."at dynamic equilibrium, the product and reactant concentrations are equal.this means that, starting from a concentration of zero, [nh₃] must curve "up" from zero and then level out to a constant concentration.