5.745 g of PbI2 (s) are isolated when 98.90 g of RbI are added to a 189.00 mL of 0.750 M Pb(ClO4)2. What is the percent yield of PbI2 (s)? In your answer, do not include the percent sign, and do not use scientific notation. The formula weight of Pb(ClO4)2 is 406.1 g/mol.

The formula weight of RbI is 212.368 g/mol.

The formula weight of PbI2 is 461.0 g/mol.

The formula weight of RbClO4 is 184.917 g/mol.

The rules of engagement (roe) working group is often used to (select all that apply.)

These questions are based on the attached photo. the experiment is about burning magnesium metal with oxygen. 1. write the balanced chemical equation for the reaction you are performing. 2. calculate the mass of magnesium metal used in each trial. o trial 1: o trial 2: 3. calculate the actual yield of magnesium oxide for each trial. o trial 1: o trial 2: 4. magnesium is the limiting reactant in this experiment. calculate the theoretical yield of mgo for each trial. o trial 1: o trial 2: 5. determine the percent yield of mgo for your experiment for each trial. o trial 1: o trial 2: 6. determine the average percent yield of mgo for the two trials. your company currently uses a process with a similar cost of materials that has an average percent yield of 91 percent. if the average percent yield of this process is higher than that, this could save the company money. what is your recommendation to the company? support your recommendation using your data, calculations, and understanding of stoichiometry gathered from this lab.

Read the claim. breakfast is an important meal. it jump starts the body’s process of using calories to break down food. appetite can decrease with age, but going too long without eating causes metabolism to slow down. current research shows that incorporating legumes such as lentils and chickpeas into meals boosts metabolism for twenty-four hours. who might benefit from this claim? people who have a fast metabolism stores that sell exercise equipment people who take vitamin supplements grocery stores that sell legumes