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 Cheese is named after the town of Brie in central France. A soft-ripened cheese, Brie is characterized by a white, bloomy rind of penicillium candidum mold, with a soft, creamy interior. Brie Cheese has a buttery flavor, creamy texture, and should smell fresh with perhaps a light hint of mushrooms.rie Cheese is named after the town of Brie in central France. A soft-ripened cheese, Brie is characterized by a white, bloomy rind of penicillium candidum mold, with a soft, creamy interior. Brie Cheese has a buttery flavor, creamy texture, and should smell fresh with perhaps a light hint of mushrooms.