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>
Answer:
if i had to guess it would be D
Explanation:
Sorry if im wrong, but i wouldnt have any liquid on atleast one of them so i can compare and contrast the other coins to the regular 1p coins
Answer:
487.33 K.
Explanation:
- To calculate the no. of moles of a gas, we can use the general law of ideal gas: <em>PV = nRT.</em>
where, P is the pressure of the gas in atm.
V is the volume of the gas in L.
n is the no. of moles of the gas in mol.
R is the general gas constant.
T is the temperature of the gas in K.
- If n is constant, and have two different values of (P, V and T):
<em>P₁V₁T₂ = P₂V₂T₁</em>
<em></em>
P₁ = 5.4 atm, V₁ = 1.0 L, T₁ = 33°C + 273 = 306 K.
P₂ = 4.3 atm, V₂ = 2.0 L, T₂ =??? K.
<em>∴ T₂ = P₂V₂T₁/P₁V₁</em> = (4.3 atm)(2.0 L)(306 K)/(5.4 atm)(1.0 L) = <em>487.33 K.</em>