To determine the mass of sucrose from a given volume of solution, we need to convert the volume into mass by using the density of the solution. We calculate as follows:
mass solution = 3.50 ( 1118 ) = 3913 g
mass of sucrose = 3913 g solution ( .485 g sucrose / g solution ) = 1897.805 g sucrose is present in the solution.
The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
When C-C is having a triple bond the hybridization is sp. But I am not sure how to relate that to the linear shape.
Number of moles of CO2 =
Mass /Ar
= 50.2 / (12 + 32)
1.14 mols
For every 1 mol of gas, there will be
24000 cm^3 of gas
Vol. = 1.14 x 24 dm^3
= 27.36 dm^3
