Determine the % water content of the popcorn kernels. Show complete solution. Mass of 20 popcorn kernels + container4.26 gMass of container2.16 g2.10 gMass of popcorn kernelsVolume of popcorn kernels (displacement method)Volume of popcorn kernels in litersMass of container, oil, and corn kernels before1.50 mL0.00150 L105.55 gcookingMass of container, oil, and corn kernels before105.35 gcookingMass of water lost0.20 gMoles of water lostmolCooking temperature200°C

The % water content present in the popcorn kernels need to be calculated, the complete data of 20…

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Determine the % water content of the popcorn kernels. Show complete solution.

Chemistry: The Molecular Science

5th Edition

ISBN:9781285199047

Author:John W. Moore, Conrad L. Stanitski

Publisher:John W. Moore, Conrad L. Stanitski

Chapter1: The Nature Of Chemistry

Section: Chapter Questions

Problem 120QRT

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Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. Its solubility in water at 20C is 54.6 g/100 g. At 80C, its solubility is 66.1 g/100 g. A mixture is made up of 16.2 g of magnesium chloride and 38.2 g of water at 20C. (a) Is the mixture homogeneous? If it is, how many more grams of magnesium chloride are required to make a saturated solution? If the mixture is not homogeneous, how many grams of magnesium chloride are undissolved? (b) How many more grams of magnesium chloride are needed to make a saturated solution at 80C?
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Part D: Food Calories Naked Juice Serving size 240 mL D1. Name of food product D2. Mass of food nutrients in one serving Fat Carbohydrate 33 g, Protein g, D3. Calculations for Calories (Cal) or kilocalories (kcal) per serving kcal (Cal) Carbohydrate Protein kcal (Cal) Fat kcal (Cal) D4. Total Calories (Cal or kcal) per serving kcal (Cal) D5. Calories (for one serving) listed on the label cal (Cal) D6. Percentage of total Calories from carbohydrate % (show calculations) D7. Percentage of total Calories from protein (show calculations) % D8. Percentage of total Calories from fat (show calculations) % Q 4. How does your calculated number of Calories in one serving compare to the Calories listed on the food product nutrition label? Comment on it.
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3. Suppose the following three liquids were placed in the same container, in which order these liquids would stack? DENSITY SUBSTANCE g/mL Vinegar 1.01 Ethyl alcohol 0.789 Corn syrup 1.36 A. Vinegar on top, ethyl alcohol in the middle, corn syrup on the bottom B. Ethyl alcohol on top, corn syrup in the middle, vinegar on the bottom C. Corn syrup on top, vinegar in the middle, ethyl alcohol on the bottom D. Ethyl alcohol on top, vinegar in the middle, corn syrup on the bottom

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