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Le Chatelier's principle applied to freeze drying process

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Use Le Chatelier's principle to explain why low pressure is used in the freeze-drying process, for example, in the making of instant coffee.

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Solution Summary

In more than 250 words, this solution explains what occurs when you freeze dry something, specifically instant coffee, and how Le Chateliere's principle can be used to explain it.

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When you freeze dry something, you're essentially removing all the water from it. The scientific term for this process is called lyophilization. If you look up lyophilization in the dictionary, chances are you'll come across another scientific term: sublimation. When heat is applied, a substance normally changes from a solid to a liquid, and finally to a gas, or vapor. Sublimation is a process whereby a substance changes from a ...

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