1 â¢Mathematically, the half life of a first-order reaction is: ln [A]t = !kt [A]0 So, for t = t1/2 and [A]t = Â½ [A]0 1 [ A] 0 ln 1 = ! kt 1 ln 2 = ! kt 1 2 2 [ A] 0 2 ln 1 2 0.693  t1 2 2  = ! = k k â¢Note that the half-life of a first-order reaction is independent of the initial concentration of the reactant.
Brie (/briË/ ; [bÊi]) is a soft cow's milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern departement dÃ©partement Of-seine-Et). Marne it is pale in color with a slight grayish tinge under a rind of white. moldhe curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 Â°C (99 Â°F). The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle a Ã . Brie the 20 (cm 8) in mold is filled with several thin layers of cheese and drained for approximately 18. hours
Brie is a soft, cows ' milk cheese named after Brie, the French province in which it originated (roughly corresponding to the modern departement dÃ©partement Of-seine-Et). Marne it is pale in colour with a slight greyish tinge under crusty white; mould very soft and savoury with a hint of. ammoniahere are now many varieties of Brie made all over the world (for example in the United Kingdom), including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milk. Brie is perhaps the most well-known French cheese, and is popular throughout the world.