A food scientist hypothesized that the processing used to concentrate juice destroys some of the
vitamin C in orange juice. He measured vitamin C
in fresh juice and juices made from liquid and
frozen concentrate.
How does the process of concentration affect the
vitamin C content of orange juice?

Fine out you self hx

Hbr dissociates to form h+ and br-ca(oh)2 dissociates to form ca2+ and 2oh-the h+ and oh- react to form waterassuming the reactants are dissolved in water, the net reaction is h+ + oh- —> h2oif you’re asked to show all components of the reaction, the complete reaction is 2hbr + ca(oh)2 —> cabr2 + 2h2o