![FOUND.OF COLLEGE CHEMISTRY](https://www.bartleby.com/isbn_cover_images/9781119234555/9781119234555_largeCoverImage.gif)
(a)
Interpretation:
The chemical formula of potassium chloride has to be written.
(b)
Interpretation:
The chemical formula of calcium carbonate has to be written.
(c)
Interpretation:
The chemical formula of ferrous sulfate has to be written.
(d)
Interpretation:
The chemical formula of zinc oxide has to be written.
(e)
Interpretation:
The chemical formula of manganese sulfate has to be written.
(f)
Interpretation:
The chemical formula of copper sulfate has to be written.
(g)
Interpretation:
The chemical formula of manganous oxide has to be written.
(h)
Interpretation:
The chemical formula of potassium iodide has to be written.
(i)
Interpretation:
The chemical formula of cobalt carbonate has to be written.
(j)
Interpretation:
The chemical formula of sodium chloride has to be written.
![Check Mark](/static/check-mark.png)
Want to see the full answer?
Check out a sample textbook solution![Blurred answer](/static/blurred-answer.jpg)
Chapter 6 Solutions
FOUND.OF COLLEGE CHEMISTRY
- How are fats and oils structurally similar? How are they different?arrow_forwardSuggest a reason why some American food companies had advertised that the use of corn oil in cooking is better than the use of olive oil.arrow_forwardFor years we’ve been told that eating fat will cause various health problems and have been warned to eliminate it from our diet. But now we know that not all fat is the same. By understanding the difference between good and bad fats and how to include more healthy fat in your diet, you can improve your mood, boost your energy and well-being, and even lose weight. Since fat is an important part of a healthy diet, rather than adopting a low-fat diet, it’s more important to focus on eating more beneficial “good” fats and limiting harmful “bad” fats. What is their experience with the health risks associated with ‘bad fat’ intake for example obesity, diabetes, heart disease, strokes, cancer, etc.? Why is eating healthy so important? What are are recommendations for maintaining a healthy diet of ‘good fats’? What's the deal with fats?arrow_forward
- What is the difference between a dietitian and a “nutritionist”?arrow_forwardAn adult female goes on a diet that provides 1200 kcal per day with no more than 25% from fat and no more than 30% of that fat being saturated fat. How much saturated fat, in grams, is permitted in this diet?arrow_forwardDescribe why it’s important to realize that foods are a mixture of many nutrients and that no “perfect” food exists.arrow_forward
- Select the food item that contains the lowest amount of dietary protein (per 100 grams): O Eggs Oats O Fish O Potatoesarrow_forwardHow much heat in kcal must be added to 0.68 kg of water at room temperature (20°C) to raise its temperature to 44°C?___ kcalarrow_forwardSeveral ingredients found in energy drinks are listed. Classify each of the ingredients. Energy source Vitamin or vitamin precursor Amino acid or amino Other acid derivative I-taurine sucralose (splenda) Blucose potassium sorbate folic acid Siberian ginseng root extract sucrose Answer Bankarrow_forward
- What are the most serious food safety incidents in India? Please discuss 3 examples of food safety incidents and give your preventive measures.arrow_forwardCalculate the number of joules in Product A, and enter your answer in Canvas. Show all work on your scratch paper. Fat (g) Carbohydrates (g) Protein (g) Product A 12.1 25.2 4.9 Product B 4.0 25.4 5.4 Once you are finished with Product A, ON YOUR SCRATCH PAPER calculate the total joules contained in product B, and clearly indicate which has more calories.arrow_forwardSophie and Isabella are considering eating a diet that is 10% fat by weight. What percentage of their total calories would be fat? 31% 20% 75% 25% 10%arrow_forward
- Chemistry In FocusChemistryISBN:9781305084476Author:Tro, Nivaldo J., Neu, Don.Publisher:Cengage LearningIntroductory Chemistry: An Active Learning Approa...ChemistryISBN:9781305079250Author:Mark S. Cracolice, Ed PetersPublisher:Cengage Learning
- Introduction to General, Organic and BiochemistryChemistryISBN:9781285869759Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar TorresPublisher:Cengage LearningChemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning
![Text book image](https://www.bartleby.com/isbn_cover_images/9781464142314/9781464142314_smallCoverImage.jpg)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305084476/9781305084476_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305079250/9781305079250_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781285869759/9781285869759_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305960060/9781305960060_smallCoverImage.gif)