what is difinition of Molasses?
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molasses is a dark coloured syrup-like liquid left after the crystalisation of sugar from the concentrated sugarcane juice.
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Destructive Distillation means driving off (and collecting) gas from some matter by heating it in the absence of air. This is the process called 'coking' when referring to the transformation of bituminous coal into coke (at 1,000 C).\n\nExamples of substances that are commonly destructive distilled to extract chemicals and other materials include:\n\n    * Wood\n    * Soft coal\n\nExamples of substances extracted include:\n\n    * Acetic acid\n    * Methyl or wood alcohol\n    * Coal gas\n    * Tar
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Chemists classify matter into substance and mixture. A substance may be an element or a compound whereas a mixture is physical mixing of two or more substances. In case of orange juice it is amixture of many substances (compounds) mostly dissolved in water, being the most abundent substance in the juice, and some tiny particles, referred as suspensions (collidial solution). Thus a chemist will not accept the phrase that a pure juce is a pure substance. It is a mixture.\nAs one friend answered, it is better to call fresh juice than to say a pure juice.\nThis concept applies to all most all juices from fruits and vegitables.
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All alcoholic prducts sold for consumption in the uniteds states contain the active ingredient ethanol. CH3CH3OH is the structural formula.\nThe differences between, say, Vodka and rum are in the impurities.  A spiced rum, for example has impurities that change the taste and color of the liquid.
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depends on what classes of microbe you are reffering to: aerobic (needs oxygen) or anaerobic (oxygen is poison to them). Most all microbes love molasses and high starch items like rice. These substrates offers a wide spectrum of minerals and sugars. The minerals provide "enzyme bridges" for different kinds of microbes to exist "happily" together (even aerobes and anaerobes).
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1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
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Molybdenum is a silvery-white, hard, transition metal. Scheele discovered it in 1778. It was often confused with graphite and lead ore. Molybdenum is used in alloys, electrodes and catalysts. The World War 2 German artillery piece called "Big Bertha" contains molybdenum as an essential component of its steel.
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Etymology: International Scientific Vocabulary\n : containing less oxygen in the molecule than the compound from which it is derived <deoxy sugars> -- usually used in combination <deoxyribonucleic acid>
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hydrolysis. the splitting of the water molecule. or just seperate the densities of the different components of air, then isolate the one that's the density of hydrogen and viola, you have pure hydrogen.
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1.salt and sand-by dissolving the salt in watre\n\n2.iron filings and saw dust-by magnetic separation\n\n3.sugar and stones-sifting\n\n4.grains and chaff-by winnowing\n\n5.value and gangue in the ore-floatation\n\n6.sulfide ores and gangue-by froth floatation\n\n7.water and oil-evaporation condensation\n\n8.petroleum crude-by fractional distillation\n\n9.black gram and rice-visual separation\n\n10. water and sand-sedimentation
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Nominal account\n\nDefinition\n\nAn account kept in a ledger which itemises revenue and expenditure such as sales and operating costs.
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Mohr- formation of second colored precipitate\nuseful pH range 7-10\n\nVolhard- Formation of colored complex not precipitate\n\nFajan Titration- Colored absorbed species formation\nlimited to precipitation reactions leading to colloids
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Molasses is more dense, so you would have more buoyancy than you would in water. Making it easier to swim in molasses.
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Of the SAME substance or different ones?\n\nAnd in what context?\n\n\nliquid, plasma, gas, solid, gel, sponge, degenerate gas, supercritical fluid.
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I assume this is a chemistry question. That being the case, 1 mol is equal to 6.02 x10^23. Such as in one gram of iron, there are approximately 56(6.02 x10^23) atoms of iron. 56 is the molar number for iron. \n1 mol = 6.02 x10^23\n\nSo then, you're asking what is mol/dm^3.\ndm^3 is the volume of a litre. \nSo mol/dm^3 is mol/L or mols per liter\n\nIt is a simple concentration. How many mols of a substance is contained in one liter. \nThis value differs from one element to the next because the elements vary in size. \n\nSo mol/dm^3 is just the MOLARITY of a concentration.
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detlaH=H(products) - H(Reactants)\n\n200KJ/mol
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Slang terms are:\ndough, bread, coin,