Calculate the molarity of 205 mL of a solution that contains 156.5 g of sucrose (C12H22O11)? Calculate the molarity of 376 mL of a solution that contains 46.6 g of nitric acid?

What is the molarity of a solution that contains 87.1 g of copper (II) chloride dissolved in 690 mL of solution?

A 600 mL sample of a 2.50 M solution of potassium iodide contains what mass of potassium iodide?

What mass of ammonium chloride would you use to prepare 85 mL of a 1.20 M solution?

A 530 mL sample of a 0.4 M solution of lithium sulfate contains what mass of lithium sulfate?

What mass of sodium hydroxide would you use to prepare 500 mL of a 3.0 M solution?

A 327 mL sample of a 0.95 M solution of sodium sulfate contains what mass of sodium sulfate?

In order to calculate the amount of heat transferred you must know the __ and specific heat of the material, as well as the change in temperature. a. volume b. density c. mass d. enthalpy

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?

If i add water to oil what will happen