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An éclair is made from which of the following types of dough?
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Identify two types of chemical bonding in the source of dietary potassium
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Chemistry, 22.06.2019 11:00, bigwaYne
Imagine that twenty i. u.’s of enzyme z were catalyzing the above reaction for one minute, under vmaxconditions, in a 3.00 ml assay volume. the assay is buffered with 20 mm phosphate buffer, ph 7.60. what will the ph be at the end of that one minute?
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Chemistry, 22.06.2019 17:10, hahahwha
Acalorimeter is to be calibrated: 51.203 g of water at 55.2 degree c is added to a calorimeter containing 49.783 g of water at 23.5c. after stirring and waiting for the system to equilibrate, the final temperature reached is 37.6 degree c. specific heat capacity of water (s = 4.18 j/g∙degree c). calculate the calorimeter constant. (smδt)warm water = -[(smδt)cold water + (calorimeterδtcold water)]
Answers: 2
An éclair is made from which of the following types of dough?...
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