Based on the information given the percentage of the new punch is juice is 62.5%.
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Percentage of new punch:</h3>
First step is to calculate how many cups of juice will a 20-cup bowl of punch have:
Number of cups=0.75×20
Number of cups= 15 cups
Second step is to calculate the percentage of the new punch
Percentage=Number of cups/Total new punch number of cups
Percentage=15/24×100
Percentage=62.5%
Inconclusion the percentage of the new punch is juice is 62.5%.
Learn more about percentage of new punch here:brainly.com/question/1446633
It is much better to use baking soda. Any acid that reacts with baking soda gives off carbon dioxide. Hence, you can see an endpoint through the fizzing. With this, you will know when to stop adding. If you use NaOH, you might add it to an acid that creates an exothermic reaction. For example, if the acid was sulfuric acid, it will create more heat which will lead to more unfortunate events. To be safe, you add baking soda to neutralize, then mix it with a bit of water.
2H2 + O2 ---->2H2O
number of moles in reaction 2 mol 1 mol 2 mol
number of liters in the reaction 2*22.4 L 1*22.4 L 2*22.4L
We can see that volumes of the gases are proportional to coefficients in the reaction ( if gases are under the same conditions), so we can write
2H2 + O2 ---->2H2O
2 L 1 L 2 L
given 40 L ( 25 L) 40 L
We can see that we have excess of O2,
because if 2 L H2 are needed 1 L O2, then 40 L of H2 are needed 20 L O2.
So, limiting reactant is H2, and we will need to calculate Volume of H2O using H2.
2L H2 give 2L H2O(gas), so 40 L H2 give 40 L H2O.
A crushed garlic will have a lot of flavor when placed in food due to the surface area that is in contact with the food. When we have a large piece of garlic, only the external part touches the food and its full capacity is not used. When we reduce the size of the year by crushing the internal parts that were not in contact with the food, now they will be, in addition, liquids are also released due to the pressure exerted on the garlic and these liquids mix more easily with the food and they give it more flavor. For better understanding we can see the following figure:
Simply to understand it, in the figure, there is a clove of whole garlic represented by the rectangle that will have a height of 3 and a width of 1, the units do not matter in this case. The area that is in contact will be equal to 8, but if we divide the garlic into three equal parts, it will have a contact area greater than 12. Therefore, the more we divide the garlic, the more area it will be in contact with the food and will give it more flavor.
