Answer:
I hope this link helps you.
Explanation:
http://astronomy.swin.edu.au/cosmos/P/Phases
You should make a density trap, you get different liquids with different density's ( corn starch , water , alcohol , syrup) and pour them into a big vase and the different density's will sit on top of each other . the best thing to do is to use food coloring so that each level is a different color.
Answer:
68.18%
Explanation:
The question asking for the percentage of sugar present in milk bar chocolate. To find the percentage of a certain molecule, you have to divide the mass of the molecule with the total mass of the product. The calculation will be:
sugar percentage = sugar weight / milk bar chocolate weight * 100%
sugar percentage = 7.5g / 11g * 100%= 68.18%
Answer:
93.28%
Explanation:
To solve the percent yield we need to find theoretical yield:
<em>Percent yield = Actual Yield (452.78g) / Theoretical yield * 100</em>
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Theoretical yield is obtained converting the mass of acetylene to moles and using the balanced equation determine the moles of CO₂ produced assuming a 100% of reaction:
<em>Moles acetylene (Molar mass: 26.04g/mol)</em>
143.6g C₂H₂ * (1mol / 26.04g) = 5.515 moles C₂H₂
<em>Moles CO₂:</em>
5.515 moles C₂H₂ * (4 moles CO₂ / 2mol C₂H₂) = 11.029moles CO₂
<em>Mass CO₂ (Molar mass: 44.01g/mol):</em>
11.029moles CO₂ * (44.01g / mol) = 485.39g CO₂ is theoretical yield
Percent yield is:
Percent yield = 452.78g / 485.39g * 100
= 93.28%
