When making caramel, cookbooks will advise that the darker the caramel (i. e. the more brown the color) the less sweet the caramel will be. Dark caramel is more
complex and bitter. How does the chemistry of caramelization explain why dark
caramel has less sugar in it?
I

150.0 grams of asf3 were reacted with 180.0 g of ccl4 to produce ascl3 and ccl2f2. if the actual yield of ccl2f2 was 127 g, what is the percent yield?

The content of manganese (mn) in steel was determined spectrophotometrically and with the use of the standard addition method. an unknown sample of mn from a digested steel sample gave an absorbance of 0.185 when analyzed spectrophotometrically. when 5.00 ml of solution containing 95.5 ppm mn was added to 50.0 ml of the unknown steel solution (digested sample), the absorbance was 0.248. calculate the concentration, in parts-per-million (ppm), of mn in the digested steel sample solution.

Which process transfers heat from inside earth to its surface? convection currents in mantle pulling away of tectonic plates drawing in of tectonic plates convection currents in crust