Q6: The reaction between Pb(NO3)2 (aq) and Nal (aq) is shown in the following chemical equation. Pb(NO3)2 (aq)+2 Nal(aq) → Pblu (s)+2 NaNO3 (aq)
It was found that 32.0 mL of a Pb(NO3)2 solution reacted completely with excess Nal solution to form 0.880 g of Pb12 (s).
Mark
(a) Identify the limiting reactant in this reaction. (1 mark)
(b) Calculate the molarity of Pb(NO3)2 in the starting Pb(NO3)2 solution. Leave your answer to 2 decimal places. (4 marks)
(c) If the molarity of the starting Nal solution was 0.10 M, what would be the minimum volume (in mL) of this solution (Nal) that is
required for complete reaction with 32.0 mL of the starting Pb(NO3)2 solution? Leave your answer to 2 decimal places. (3 marks)
L

If equal masses of the listed metals were collected , which would have a greatest volume ? a. aluminum 2.70,b.zinc7.14,c.copper 8.92,d.lead 11.34

If i can still dissolve more sugar into the solution at a certain temperature what would i call that solution

Activity two: just lemons, inc. production here's a one-batch sample of just lemons lemonade production. determine the percent yield and amount of leftover ingredients for lemonade production and place your answers in the data chart. hint: complete stoichiometry calculations for each ingredient to determine the theoretical yield. complete a limiting reactant-to-excess reactant calculation for both excess ingredients. water sugar lemon juice lemonade percent yield leftover ingredients 946.36 g 196.86 g 193.37 g 2050.25 g 89% just lemons lemonade recipe equation: 2 water + sugar + lemon juice = 4 lemonade mole conversion factors: 1 mole of water = 1 cup = 236.59 g 1 mole of sugar = 1 cup = 225 g 1 mole of lemon juice = 1 cup = 257.83 g 1 mole of lemonade = 1 cup = 719.42 g show your calculations below. analysis questions 1. based on taste observations only, which ingredients were in excess in the lemonade samples in activity one? in activity one the excess substances for each sample were the water and sugar. 2. based on the data in activity two, which excess ingredients are affecting the taste of the lemonade in the sample batch? 3. what can just lemons, inc. do during production to reduce the amount of excess ingredients and improve the taste of their lemonade? 4. try to reduce the amount of leftover ingredients by changing the amount of one, two, or all three starting ingredients. show your stoichiometric calculations below. 5. during factory inspection, just lemons, inc. discovered that a water valve to the lemonade mixing station was not functioning. once they repair it, more water will enter the mixing station. from what you know about the limiting and excess ingredients for current lemonade production, what advice would you give engineers about the upcoming increase in water?