Answer:
Following are the solution to the given points:
Step-by-step explanation:
For point A:
- The sample cooking (PET) is between 300°C and room temperature.
- Now in nature, the substance is exceedingly stiff.
- Samples of PET up to 100°C were heated and stayed on equal footing.
- Now it has cooled off the same sample below 100° C and we may see how it is again TRASNEPARENT in nature.
For point B:
In point 3, the mixture was added to 100°C, which implies that the granular material flows and deforms, enabling it to become elongated. This is termed solid-state crystalline such that grains are flexible, but this material contaminates numerous little crystalline that has spheres when we cool down in point 4 polymers. It forms therefore an unstructured solid, which then in point 4 is higher in particles and less pliable in orderly atoms.
For point C:
In point 2, the specimen gets forced at room temperature to organize a huge molecule in an ordinary and crystal fashion and therefore is transparent due to highly crystalline atoms in point 2 of the PET sample.
In point 4, however, we notice how amorphous, firm but not crystalline develops. It's why light tends to disperse over many cereal limits, since many microscopic crystallines, therefore dispersion, PET in point 4 is translucent.