So in order for us to know the percentage of sugar present in a 12.00 g of milk chocolate, what we are going to do is that, we just have to divide 8 by 12 and multiply in by 100 and we get 66.67. Therefore, the percentage of sugar present in 12.00 g of milk chocolate bar is 66.67%. Hope this answers your question. Have a great day!
Shifting plates, underwater volcanoes. many different variables come in play
V2 = 250 ml
Explanation:
Given:
P1 = 0.99 atm. V1 = 240 ml
P2 = 0.951 atm. V2 = ?
We can use Boyle's law to solve for V2
P1V1 = P2V2
V2 = (P1/P2)V1
= (0.99 atm/0.951 atm)(240 ml)
= 250. ml
Answer:
Percent error = 25%
Explanation:
Given data:
Measured density of water = 1.25 g/mL
Accepted density value of water = 1 g/mL
Percent error = ?
Solution:
Formula:
Percent error = (measured value - accepted value / accepted value) × 100
Now we will put the values in formula:
Percent error = (1.25 g/mL - 1 g/mL /1 g/mL )× 100
Percent error = (0.25 g/mL /1 g/mL )× 100
Percent error = 0.25 × 100
Percent error = 25%
A physical property is a quality or condition of a substance that can be observed or measured without changing the substance's composition. a chemical property is the ability of a substance to undergo a specific chemical change.
