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Which base 10 (Dienes) blocks represent the sum of 1034 and 675
2H2(g) + O2(g) -> 2H2O(I)
Рахмет, +
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N2(g,10 atm) -> N2(g,1atm)
N2(g,10 atm) -> N2(g,1atm)
Directions: Predict whether the entropy change of the system in each of the
following is positive or negative.
In the context of choosing a "whole", explain when a "fifth" is not always equal to a "fifth". Give an example. (2)
15. Use the number line to round 73 562 to the nearest multiple of 1 000.
During baking, Maillard reaction cause the crust of the bread to turn golden brown and the typical freshly baked bread flavour to develop. Discuss the chemistry of the reaction (12 Marks) and the implications (10 Marks) if glucose oxidase had to be added in the bread formulation.
Discuss the relationship between the melting point of a fat and the composition and conformation of its fatty acids. Use examples of specific fatty acids to support the discussion. (9 Marks)
3.2 Name and briefly discuss the technological functions of two synthetic emulsifiers that are used in baked products such as bread (8 Marks)
You are preparing soft maize porridge at home using the following procedure: 1) the maize meal is suspended in cold water, 2) it is added to a pan with boiling water and brought to the boil, 3) it is cooked on the stove for 20 minutes while stirring continuously, 4) after cooking the porridge is removed from the stove and cooled to room temperature, 5) it is then stored it the refrigerator until the next day. Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process (20 Marks)
#339914 on Dec 2023