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 may be produced from whole or semi-skimmed milk. The 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 . briey contrast, camembert is ripened as a small round cheese 10 cm (4 in) in diameter by about 3 cm (1.25 in) thick and fully covered by rind. This ratio change between rind and paste makes camembert slightly stronger when compared to a brie ripened for the same amount of time.