Measurements may be accurate, meaning that the measured value is the same as the true value; they may be precise, meaning that multiple measurements give nearly identical values (i.e., reproducible results); they may be both accurate and precise; or they may be neither accurate nor precise. The goal of scientists is to obtain measured values that are both accurate and precise.
Suppose, for example, that the mass of a sample of gold was measured on one balance and found to be 1.896 g. On a different balance, the same sample was found to have a mass of 1.125 g. Which was correct? Careful and repeated measurements, including measurements on a calibrated third balance, showed the sample to have a mass of 1.895 g. The masses obtained from the three balances are in the following table:
Answer:
"2.48 mole" of H₂ are formed. A further explanation is provided below.
Explanation:
The given values are:
Mole of Al,
= 3.22 mole
Mole of HBr,
= 4.96 mole
Now,
(a)
The number of mole of H₂ are:
⇒ 
or,
⇒ 
⇒ 
⇒ 
(b)
The limiting reactant is:
= 
(c)
The excess reactant is:
= 
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.
