Saccharides are carbohydrates, molecules containing Carbon (C), Hydrogen (H), and Oxygen (O). "Saccharo" means sugar in Greek. Also Greek, "mono" means one, "di" means two, and "poly" means many.
A sugar molecule is based upon a ring of carbons with H's and OH's attached. One sugar molecule alone is a monosacchararide, like glucose and fructose. Two sugar molecules bonded together covalently is a disaccharide, like lactose (milk sugar) and sucrose (table sugar). Many sugar molecules (upwards of hundreds or thousands) bonded together covalently is a polysaccharide. Examples are glycogen (animal starch) and cellulose (plant starch).
Answer:
In 33.7 grams SnF2 we have 8.17 grams of F
Explanation:
Step 1: Data given
Mass of SnF2 = 33.7 grams
Molar mass of SnF2 = 156.69 g/mol
Molar mass of F = 19.00 g/mol
Step 2: Calculate moles of SnF2
Moles SnF2 = mass / molar mass
Moles SnF2 = 33.7 grams / 156.69 g/mol
Moles SnF2 = 0.215 moles
Step 3: Calculate moles F
For 1 mol SnF2 we have 2 moles F
For 0.215 moles SnF2 we have 2*0.215 = 0.430 moles F
Step 4: Calculate mass F
Mass F = moles F * molar mass F
Mass F = 0.430 moles * 19.00 g/mol
Mass F = 8.17 grams
In 33.7 grams SnF2 we have 8.17 grams of F
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Answer:
is a plot showing the change in ph of the solution in the conical flask as the reagent is added from the burette
Explanation:
like, the ph of the solution at equivalence point is dependent on the strenght of the acid and strenght of the base used in the titration
Question: Baking a Cake Without Flour.
Hypothesis: I think that when I remove the flour from the standard cake recipe, I'll end up with a flat but tasty cake.
Procedure: I baked two cakes during my experiment. For my control, I baked a cake following a normal recipe. I used the Double Fudge Cake recipe on page 292 of the Betty Crocker Cookbook. For my experimental cake, I followed the same recipe but left out the flour. I first obtained a 2-quart mixing bowl.
Results: My control cake, which I cooked for 25 minutes, measured 4 cm high. Eight out of ten tasters that I picked at random from the class found it to be an acceptable dessert. After 25 minutes of baking, my experimental cake was 1.5 cm high and all ten tasters refused to eat it because it was burnt to a crisp.
What did I learn?/Conclusion: Since the experimental cake burned, my results did not support my hypothesis. I think that the cake burned because it had less mass, but cooked for the same amount of time. I propose that the baking time be shortened in subsequent trials.
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I hope this helped :))
