b) In the following pairs of compounds, which one is more soluble in water and why? (i) BeCl2 /CaCl2 (ii) HgCl2 / CaCl2 (ii) LiF /Lil (iv) AlBr3 / NaCl (v) AgF/AgCI. ​

Melissa is interested in her family tree and how her family has changed over its many generations. melissa probably more closely resembles

Tooth enamel consists mainly of the mineral calcium hydroxyapatite, ca_10(po_4)_6(oh)_2. trace elements in teeth of archaeological specimens provide anthropologist with clues about diet and diseases of ancient people. students at hamline university measured strontium in enamel from extracted wisdom teeth by atomic absorption spectroscopy. solutions with a constant total volume of 10.0 ml contained 0.726 mg of dissolved tooth enamel plus variable concentrations of added sr. added sr find the concentration of sr in the 10 ml sample solution in parts per billion = ng/ml. find the concentration of sr in tooth enamel in parts per million = mu g/g.

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?