(b) in what way are carbon dioxide and orange juice similar?​

Answer:

The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.

The bouncing of a wave off an object is called a what

What is the mass of a liquid that has a density of 124 g/mL and takes up a volume of 18 mL. What mass should the liquid have? (round you answer to the nearest hundredth)

A chemist analyzes two samples. One sample contains 14g of element x and 6.0 g of element y. The second sample contains 28 g of element x and samples are the same substance

Is hydrogen bond an attraction between polar molecules