Answer:
<h3>The answer is 5.34 mL</h3>
Explanation:
The volume of a substance when given the density and mass can be found by using the formula
From the question
mass = 3.5 g
density = 0.655 g/mL
We have
We have the final answer as
<h3>5.34 mL</h3>
Hope this helps you
Energy is released and mass is reduced
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
Answer:
Percent yield = 50%
Explanation:
Given data:
Mass of CH₄ = 16 g
Mass of O₂ = 32 g
Mass of CO₂ = 11 g
Percent yield of CO₂ = ?
Solution:
Chemical equation:
CH₄ + 2O₂ → CO₂ + 2H₂O
Number of moles of CH₄:
Number of moles = mass/ molar mass
Number of moles = 16 g /16 g/mol
Number of moles = 1 mol
Number of moles of O₂:
Number of moles = mass/ molar mass
Number of moles = 32 g /32 g/mol
Number of moles = 1 mol
Now we will compare the moles of CO₂ with both reactant.
O₂ : CO₂
2 : 1
1 : 1/2×1= 0.5 mol
CH₄ : CO₂
1 : 1
Number of moles of CO₂ produced by oxygen are less so it will limiting reactant.
Theoretical yield:
Mass of CO₂:
Mass = number of moles × molar mass
Mass = 0.5 mol × 44 g/mol
Mass = 22 g
Percent yield:
Percent yield = actual yield / theoretical yield × 100
Percent yield = 11 g/ 22 g × 100
Percent yield = 50%
