Answer:
Explanation:
1.)azeotrope is a mixture of two or more liquid components under constant boiling, it has a constant mole fraction composition of present component which can be homogeneous or heterogeneous.
2.)the condition which it's best performed when there's liquids that is non-volatile which boils higher than other liquids with at least 26 degrees .
steam azentropic distillation
3.During a steam distillation, How to know if the organic compound is still coming over is when you see the solution becoming cloudy or when there is existence of two layers.
4.)The end of the steam distillation, the receiving flask should contain two layers of liquid, and the chemical identity of these two liquids most contain
A.) Layers that are mostly water H2O
B.) Layers that are mostly products
5.)What is the purpose of adding 10% sodium carbonate solution to the distillate if it is acidic to litmus is to neutralize the distillate.
Answer:
Explanation:
Both motion of particles and temperature increase
The molecules vibrate faster and space between atoms increase
Answer:
Mass percent of food dyes = 0.0616%
Explanation:
Given data:
Mass of candy = 47.9 g
Calories = 240
Mass of fat = 10 g
Mass of carbohydrate = 34 g
Mass of protein = 2 g
Mass of food dyes = 29.5 mg
Mass percent of food dyes = ?
Solution:
First of all we will convert the mg into g.
Mass of food dyes = 29.5 mg × 1g /1000 mg = 0.0295 g
Mass percent of food dyes = mass of food dyes / total mass× 100
Now we will put the values.
Mass percent of food dyes = 0.0295 g / 47.9 g × 100
Mass percent of food dyes = 0.000616 × 100
Mass percent of food dyes = 0.0616%
A) 2, 3 , 2 simply valence the rest
