7.Carbon dioxide is used as a refrigerant, in fire extinguishers, for inflating life rafts and life jackets, blasting coal, foaming rubber and plastics, promoting the growth of plants in greenhouses, immobilizing animals before slaughter, and in carbonated beverages.
8.Sodium (S) and Chlorine (CL)
9. Salt has long been used for flavoring and for preserving food. It has also been used in tanning, dyeing and bleaching, and the production of pottery, soap, and chlorine. Today, it is widely used in the chemical industry.
10.Carbon (C), Hydrogen (H) and Oxygen (O)
11. Vinegar can help kill pathogens, including bacteria ( 3 ). People have traditionally used vinegar for cleaning and disinfecting, treating nail fungus, lice, warts, and ear infections. Hippocrates, the father of modern medicine, used vinegar to clean wounds more than 2,000 years ago. Vinegar is also a food preservative
12. Carbon (C), hydrogen (H) and Oxygen (O)
13.Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent
14.Sodium (Na) hydrogen (H) carbon (C) oxygen (O)
15. One of baking soda's most common uses is for cooking, often as a leavening agent in baked goods. Chemical leavening requires an acidic catalyst in the batter, such as yogurt or buttermilk. On contact with the sodium bicarbonate, this causes the release of carbon dioxide in a simple acid-base reaction.
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Answer:
6. Carbon (C) and oxygen (O)
7.Carbon dioxide is used as a refrigerant, in fire extinguishers, for inflating life rafts and life jackets, blasting coal, foaming rubber and plastics, promoting the growth of plants in greenhouses, immobilizing animals before slaughter, and in carbonated beverages.
8.Sodium (S) and Chlorine (CL)
9. Salt has long been used for flavoring and for preserving food. It has also been used in tanning, dyeing and bleaching, and the production of pottery, soap, and chlorine. Today, it is widely used in the chemical industry.
10.Carbon (C), Hydrogen (H) and Oxygen (O)
11. Vinegar can help kill pathogens, including bacteria ( 3 ). People have traditionally used vinegar for cleaning and disinfecting, treating nail fungus, lice, warts, and ear infections. Hippocrates, the father of modern medicine, used vinegar to clean wounds more than 2,000 years ago. Vinegar is also a food preservative
12. Carbon (C), hydrogen (H) and Oxygen (O)
13.Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent
14.Sodium (Na) hydrogen (H) carbon (C) oxygen (O)
15. One of baking soda's most common uses is for cooking, often as a leavening agent in baked goods. Chemical leavening requires an acidic catalyst in the batter, such as yogurt or buttermilk. On contact with the sodium bicarbonate, this causes the release of carbon dioxide in a simple acid-base reaction.
Explanation:
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