CHEM 1000 Lecture : Molecular Orbital Theory + Intermolecular Interactions [Bad Upload] These notes are rewritten notes, and I rewrote them while listening to the lecture again (recorded the lecture) - guaranteed to include everything important the professor has said during

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A company has developed a pretzel snack containing a cheese sauce filling. The pretzel part of the product is crunchy and the filling has the consistency of a firm cheese dip. A concern is that the sauce would make the pretzel too soft during storage. The filling has 40% water (w/w basis) and the pretzel has 10% water (on w/w/basis). The weight of the filling is 40% of the total weight of the product. To help understand changes that might take place during storage of the product, the product development team decides to construct moisture sorption isotherms for each component as follows: First, each component was thoroughly dried to zero moisture content. 50 grams of the dried pretzel was placed in each of a series of bell jars containing one of the following saturated salt solutions; lithium chloride (Aw = 0.12), potassium acetate (Aw = 0.225), magnesium chloride (Aw = 0336), potassium carbonate (Aw = 0.44), magnesium nitrate (Aw = 0.55), ammonium nitrate (Aw = 0.625), sodium chloride (Aw = 0.755), lithium sulfate (Aw = 0.85), potassium sulfate (a_w = 0.92). After one week the samples equilibrated with the relative humidity in each bell jar gained weight because of moisture sorption. The moisture sorption isotherm of the cheese sauce also was also constructed using the same approach using 50 g of dried cheese sauce. Samples were weighed after equilibration. The following table shows the data Construct moisture sorption isotherms for each component.

aw the dinucleotide strand S-UC-3' and show its base pai iring to its complementary strand.