Based on what you've learned about heat energy, explain the factors that would determine how quickly a piece of meat cooked on a barbecue grill. Why would the amount of water in the meat affect the speed of cooking? (5 points) Think about the variables in the heat equation and about the specific heat capacity of water.

in 1783 cavendish was working with his hydrogen gas and found that when he burned it and condensed the vapor it was water. this was very significant since it disproved the greek theory of elements completely since water was not a simple substance but the product of two gases. it was lavoisier who hearing of the experiment gave cavendish's gas the name hydrogen ("water-producer") and added that hydrogen burned by combining with oxygen and that water was a hydrogen-oxygen combination.

explanation:

answer; talc and gypsum;