2.498 moles 10. A beignet (pronounced bin-YAY) is a French version of a doughnut, and is...

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2.498 moles 10. A "beignet" (pronounced "bin-YAY") is a French version of a doughnut, and is very popular in New Orleans, LA. New Orleans is at sea level and the atmospheric pressure is about 760mmHg. Your instructor went to a Cajun restaurant in Colorado Springs, CO and had beignets that were made at 6,000 ft above sea level, with an atmospheric pressure of only 615mmHg. ("this is a 100% true story, your instructor has eaten beignets at Café Du Monde and at Springs Orleans!) The beignets in Colorado Springs were much fluffier, airy, and gooey inside, but more crispy on the outside compared to the original. This is due to the temperature at which the water in the dough changes Also, if you boiled dry pasta in Colorado, from liquid to gas. What is going on? would it cook faster from the time that the pasta was placed in boiling water? Or slower? Why? 11. To chill beverages quickly, mix ice and salt and put the cans/bottles in the iced saltwater. The iced saltwater becomes very cold! Is this reaction: NaCl → Na + Cl Endothermic? Or Exothermic? How do you know? 12. At 1 ATM, with increasing temperature, solid CO₂ ("dry ice") becomes CO₂ gas without transitioning through the liquid state. This change of state from solid to gas is called 13. On your instructor's stove, it takes about 12 minutes to boil 2L H₂O, going from 20°C to 100°C, an increase of 80°C. It only takes 8 minutes to bring fry oil from 20°C all the way to 190°C, an increase of 170°C! Why? 2.498 moles 10. A "beignet" (pronounced "bin-YAY") is a French version of a doughnut, and is very popular in New Orleans, LA. New Orleans is at sea level and the atmospheric pressure is about 760mmHg. Your instructor went to a Cajun restaurant in Colorado Springs, CO and had beignets that were made at 6,000 ft above sea level, with an atmospheric pressure of only 615mmHg. ("this is a 100% true story, your instructor has eaten beignets at Café Du Monde and at Springs Orleans!) The beignets in Colorado Springs were much fluffier, airy, and gooey inside, but more crispy on the outside compared to the original. This is due to the temperature at which the water in the dough changes Also, if you boiled dry pasta in Colorado, from liquid to gas. What is going on? would it cook faster from the time that the pasta was placed in boiling water? Or slower? Why? 11. To chill beverages quickly, mix ice and salt and put the cans/bottles in the iced saltwater. The iced saltwater becomes very cold! Is this reaction: NaCl → Na + Cl Endothermic? Or Exothermic? How do you know? 12. At 1 ATM, with increasing temperature, solid CO₂ ("dry ice") becomes CO₂ gas without transitioning through the liquid state. This change of state from solid to gas is called 13. On your instructor's stove, it takes about 12 minutes to boil 2L H₂O, going from 20°C to 100°C, an increase of 80°C. It only takes 8 minutes to bring fry oil from 20°C all the way to 190°C, an increase of 170°C! Why? 2.498 moles 10. A "beignet" (pronounced "bin-YAY") is a French version of a doughnut, and is very popular in New Orleans, LA. New Orleans is at sea level and the atmospheric pressure is about 760mmHg. Your instructor went to a Cajun restaurant in Colorado Springs, CO and had beignets that were made at 6,000 ft above sea level, with an atmospheric pressure of only 615mmHg. ("this is a 100% true story, your instructor has eaten beignets at Café Du Monde and at Springs Orleans!) The beignets in Colorado Springs were much fluffier, airy, and gooey inside, but more crispy on the outside compared to the original. This is due to the temperature at which the water in the dough changes Also, if you boiled dry pasta in Colorado, from liquid to gas. What is going on? would it cook faster from the time that the pasta was placed in boiling water? Or slower? Why? 11. To chill beverages quickly, mix ice and salt and put the cans/bottles in the iced saltwater. The iced saltwater becomes very cold! Is this reaction: NaCl → Na + Cl Endothermic? Or Exothermic? How do you know? 12. At 1 ATM, with increasing temperature, solid CO₂ ("dry ice") becomes CO₂ gas without transitioning through the liquid state. This change of state from solid to gas is called 13. On your instructor's stove, it takes about 12 minutes to boil 2L H₂O, going from 20°C to 100°C, an increase of 80°C. It only takes 8 minutes to bring fry oil from 20°C all the way to 190°C, an increase of 170°C! Why? 2.498 moles 10. A "beignet" (pronounced "bin-YAY") is a French version of a doughnut, and is very popular in New Orleans, LA. New Orleans is at sea level and the atmospheric pressure is about 760mmHg. Your instructor went to a Cajun restaurant in Colorado Springs, CO and had beignets that were made at 6,000 ft above sea level, with an atmospheric pressure of only 615mmHg. ("this is a 100% true story, your instructor has eaten beignets at Café Du Monde and at Springs Orleans!) The beignets in Colorado Springs were much fluffier, airy, and gooey inside, but more crispy on the outside compared to the original. This is due to the temperature at which the water in the dough changes Also, if you boiled dry pasta in Colorado, from liquid to gas. What is going on? would it cook faster from the time that the pasta was placed in boiling water? Or slower? Why? 11. To chill beverages quickly, mix ice and salt and put the cans/bottles in the iced saltwater. The iced saltwater becomes very cold! Is this reaction: NaCl → Na + Cl Endothermic? Or Exothermic? How do you know? 12. At 1 ATM, with increasing temperature, solid CO₂ ("dry ice") becomes CO₂ gas without transitioning through the liquid state. This change of state from solid to gas is called 13. On your instructor's stove, it takes about 12 minutes to boil 2L H₂O, going from 20°C to 100°C, an increase of 80°C. It only takes 8 minutes to bring fry oil from 20°C all the way to 190°C, an increase of 170°C! Why?

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10 At high altitudes the atmospheric pressure is lower than at sea level This means that it takes less energy to change the state of water from a liqu... View the full answer