A food product claiming to be sugar free containsA. less than 10 grams of sugar per serving.
B. less than 0.5 grams of sugar per serving.
C. less than 5 milligrams of sugar per serving.
D. less than 2 milligrams of sugar per serving.

Answers

Answer 1

Answer:

Answer:

A food product claiming to be sugar free contains less than 10 grams of sugar per serving.

Explanation:

There are several sugars, such as lactose (milk), fructose (fruits and honey), maltose (beer), sucrose (table sugar), among others. These can be classified into intrinsic sugar, that is the sugar that is part of the composition of foods such as milk (lactose), vegetables or fruits (fructose) and free sugars, which are those added by manufacturers, consumers or cooks. This last classification includes sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.

The main difference between them is that eating a large amount of food containing free or added sugar causes a metabolic reaction that increases the risk of being overweight or obese, and of developing diabetes, gout, ulcerative colitis, vascular diseases and caries. However, the consumption of intrinsic sugars does not pose a health risk. Therefore, the recommendation of the World Health Organization is that the daily consumption of free sugars should be reduced to less than 10% of the total caloric intake, that is, to a maximum of 25g of free sugars per day.

Answer 2

Answer: A. because thats the health code policy for sugar free

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The reduced vapor pressure at high altitudes causes a liquid to boil at a temperature.A. Lower
B. Higher

Answers

Answer:

Lower Temperature

Explanation:

The boiling point is defined as the temperature at which the vapor pressure of a given liquid becomes equal to the external pressure or atmospheric pressure. Boiling point is mainly effected by following factors:

1) Inter-Molecular Interactions:

Greater the intermolecular interactions greater will be the boiling point because more energy is required to overcome these intermolecular interactions.

Example:

Water = 100 °C

Diethyl ether = 34.5 °C

Water requires more energy because it contains hydrogen bond interactions which are considered the strongest intermolecular interactions. While, Diethyl ether lacks Hydrogen bondings.

2) External Pressure:

The boiling point also varies with changing the external pressure for the same solvent. Greater the external pressure greater will be the boiling points and vice versa.

Example:

Water:

External Pressure Boiling Point

1 atm 100 °C

0.921 atm 98 °C

0.425 atm 72 °C

At higher altitudes (and thus lower atmospheric pressures), water boils at a lower temperature. This is because the lack of vapor pressure at that altitude doesn't constrain the speed of the molecules with barometric pressure. Therefore, the water begins boiling at a lower temperature. This is often a disadvantage because even if the water is boiling, it won't be hot enough for meals (which is why heat and temperature are distinct). That's why we have pressure cookers, which manage to keep a stable boiling point.
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Which of these would be easily soluble in water?a. salt
b. oil
c. aluminum foil

Answers

A) Salt, because salt can easily dissolve in water. Oil would not dissolve or evaporate in water (think of an oil spill - does that oil dissappear?). Aluminum foil would definitely not dissolve in water, so it is not soluble.

Answer:

salt

Explanation:

because is logic sense lol

In 1989, the Exxon Valdez spilled nearly 42,000,000 liters of oil into Prince William Sound, Alaska. How would this spill be classified?Abiotic environmental
Biotic environmental
Genetic
Pathogenic

Answers

In biology and ecology, abiotic componentsor abiotic factorsare non-living chemical and physical parts of the environment thataffect living organisms and the functioning of ecosystems. Abiotic factorsand phenomena associated with them underpin all biology. So the oilspill is a non-living chemical

Correct Answer:

A. Abiotic environmental

3 of 3 points

what volume of a 0.716 m kbr solution is needed to provide 25.5 g of kbr? 35.7 ml 14.7 ml 299 ml 0.299 ml 153 ml

Answers

Answer:

$\huge{ \boxed{299 \: ml}}$

Explanation:

The volume of KBr required can be found by using the formula;

$v = (m)/(M * c)$

c is the concentration in M , mol/dm³ or mol/L

v is the volume in L or dm³

m is the mass in grams

M is the molar mass in g/mol

From the question;

m = 25.5 g

c = 0.716

Molar mass (M) of KBr = 39 + 79.9 = 118.9 g/mol

$\therefore \: v = (25.5)/(118.9 * 0.716) \n = 0.299 \: l \n \n \text{but} \: 1 \: l \: = 1000 \: ml \n \therefore0.299l \: = (0.299)/(1) * 1000 \: ml \n = 299 \: ml \n \therefore \: v = 299 \: ml$

Olive oil has a density of 0.92 g/mL. How much would 1 liter of olive oil weigh in grams?

Answers

Dimension analysis is to be used to solve this problem. First convert 1L to milliliters. That is equivalent to 1000 ml. Then by dimension analysis, multiply the volume ( 1000ml) to the density of oil (0.92 g/ml) resulting to the answer: 920 grams.

What's the process results in a splitting of a nucleus ?