Why do food scientists need to understand chemistry? A. They use chemicals as flavorings and preservatives.
B. They use complicated machines to produce food products.
C. They study how to make plants produce certain chemicals.
D. They study the effects of different foods on the body.

At a certain temperature the rate of this reaction is first order in hi with a rate constant of : 0.0632s2hig=h2g+i2g suppose a vessel contains hi at a concentration of 1.28m . calculate how long it takes for the concentration of hi to decrease to 17.0% of its initial value. you may assume no other reaction is important. round your answer to 2 significant digits.