Fractional distillation
Explanation:
The best way to separate the mixtures out is through the process of fractional distillation.
In fractional distillation, liquid - liquid mixtures are separated based on the differences in boiling point of their components. Let us examine the boiling points of the component of the mixtures:
Ethanol 78⁰C
Glycerol 290⁰C
Ethylene glycol 197.6⁰C
Methanol 64.7⁰C
Water 100⁰C
We see that the liquids in the mixture have different boiling points. In this process, the mixture is heated in a distillation column. When the boiling point of any component is reached, it will rise up in the column and can be channeled to a condenser where it is cooled and collected.
The liquid with the least boiling point is first separated with the one with the highest boiling is recovered last:
Order of recovery;
Methanol 64.7⁰C
Ethanol 78⁰C
Water 100⁰C
Ethylene glycol 197.6⁰C
Glycerol 290⁰C
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Physical properties brainly.com/question/10972073
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Mg(OH)2
Mg: 1
O: 2
H: 2
Mg. O H
24.3g 32g. 2
58.3g in 1 mol of Mg(OH)2
3.2mol of Mg(OH)2 x 58.3g of Mg(OH)2
-------------------------
1 mol of Mg(OH)2
= 186.56 g of Mg(OH)2 in 3.2 mols of Mg(OH)2
This number in scientific notation is 5.089(10^6).
Answer:
Titration is an analytical technique that is widely used in the food industry. It allows food manufacturers to determine the quantity of a reactant in a sample. For example, it can be used to discover the amount of salt or sugar in a product or the concentration of vitamin C or E, which has an effect on product colour.
