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Actual ingredients of lab (the cookies i am actually making) 1/2 cup sugar 1/2 cup brown sugar 1 1/3 stick margarine 1 egg 1/2 tsp salt 1 tsp vanilla 1/2 tsp baking soda 1 1/2 cup flour 1 1/3 cup chocolate chip can you answer the questions below ? discussion 1. suppose you are given the following amounts of ingredients: 1 dozen eggs 24 tsp. of vanilla 1 lb. (82 tsp.) of salt 1 lb. (84 tsp.) of baking soda 3 cups of chocolate chips 5 lb. (11 cups) of sugar 2 lb. (4 cups) of brown sugar 1 lb. (4 sticks) of margarine a. for each ingredient, calculate how many cookies could be prepared if all of that ingredient were consumed. (for example, the recipe shows that using 1 egg- with the right amounts of the other ingredients- yields 24 cookies. how many cookies can you make if the recipe is increased proportionately for 12 eggs? ) b. to determine the limiting reactant for the new ingredients list, identify which ingredient will result in the fewest number of cookies. c. what is the maximum number of cookies that can be produced from the new amounts of ingredients?

The name of the ion, s2-, is: sulfurous ion sulfide ion sulfur ion sulfate ion

Answer asap need by wednesday morning explain how a buffer works, using an ethanoic acid/sodium ethanoate system including how the system resists changes in ph upon addition of a small amount of base and upon addition of a small amount of acid respectively. include the following calculations in your i. calculate the ph of a solution made by mixing 25cm3 0.1m ch3cooh and 40cm3 0.1m ch3coo-na+. [ka = 1.74 x 10-5 m] ii. calculate the ph following the addition of a 10cm3 portion of 0.08 m naoh to 500cm3 of this buffer solution. iii. calculate the ph following the addition of a 10cm3 portion of 0.08 m hcl to 200cm3 of the original buffer solution.