Chemistry, 03.05.2021 08:50 naseral7elo
Charles's Law finds its way into your kitchen when you make homemade bread or
pastries. Yeast is often used in baking and responsible for releasing carbon dioxide
bubbles. As the temperature increases, the expansion of the carbon dioxide bubbles
works as a leavening agent and allows the pastries to become fluffy.
Use the following practice problem to answer questions 1-4:
A 0.25 ml carbon dioxide bubble in a cake batter is at 26°C. In the oven it gets
heated to 178°C. What is its new volume?
Charles's Law
V=V,
Ty Tz
Kelvin(K)= °C + 273
Which variable are we solving for in this problem?
Answers: 1
Chemistry, 21.06.2019 21:30
It takes 945.kj/mol to break a nitrogen-nitrogen triple bond. calculate the maximum wavelength of light for which a nitrogen-nitrogen triple bond could be broken by absorbing a single photon.
Answers: 3
Chemistry, 22.06.2019 15:30
Each of the following reactions is allowed to come to equilibrium and then the volume is changed as indicated. predict the effect (shift right, shift left, or no effect) of the indicated volume change. drag the appropriate items to their respective bins.co(g) + h2o(g) < => co2(g) + h2(g) (volume is decreased) pcl3(g) + cl2(g) < => pcl5(g) (volume is increased) caco3(s)< => cao(s) + co2(g) (volume is increased)
Answers: 1
Charles's Law finds its way into your kitchen when you make homemade bread or
pastries. Yeast is o...
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