When a fresh, uncooked beef roast is sliced in two, the surface of the meat first appears purplish but then turns red. Explain why. The change in color of freshly cut meat is due to myoglobin oxygen.

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Hello! data: p (pressure) = 1.25 atmv (volume) = ? (in l)t (temperature) = 298 kn (number of mols) = 0.900 molesr (gas constant) = 0.082 (atm*l/mol*k)apply the data to the clapeyron equation (ideal gas equation), see: i hope this . =)

Aquantity of that isotope to decay to 1/2 of  its original value