Because you're aware of the temperature danger zone, you would discard any food that has been held at 120°f for more than hours. a. four b. three c. two d. six

The correct answer is option A, that is, four hours.

Explanation:

The temperature of the food in between 41 and 135 degrees Fahrenheit is considered as the temperature danger zone. The growth of the majority of the bacteria takes place in between 70 and 125 degrees F. The more the food stays in this temperature zone, the more is the threat of the bacteria to start to grow on the food.  

The general rule to keep the food out of the temperature danger zone is that if the eatable food has been in the temperature danger zone for two to four hours then one should eat it instantaneously, however, it is better to throw or discard the food, if the food is present in the temperature danger zone for the period of more than 4 hours.

1.consider the following balanced equation and answer parts a through. show calculations for each part.  

3 ag(s) + 4 hno3(aq) → 3 agno3(aq) + no(g) + 2 h2o(l)  

a. calculate the number of moles of agno3 produced by the reaction of 3 moles of ag with excess hno3. if the number to the left of the compound represents the number of moles of the compound which are present, then 3 moles of ag react with 4 moles hno3 to produce 3 moles agno3 (aq).

so the answer to a would be 3 moles.

b. calculate the number of moles of agno3 produced by the reaction of 108 grams of ag with excess hno3.  

i'm not sure how to plug in the grams of silver into an equation using moles to find how many moles are produced.

c. calculate the number of grams of agno3 produced by the reaction of 108 grams of ag with excess hno3  

d. calculate the number of moles of no produced as a byproduct of the reaction of 108 grams of ag with excess hno3.  

e. calculate the number of grams of no produced as a byproduct starting with 108 grams of ag and excess hno3.  

explanation: