Consider the following batch recipe for coffee-almond ice cream: 1 ½ cups whole milk (355 ml) 11/8 cups granulated sugar (265g) 3 cups heavy cream (710 ml) 1 tablespoons strong-brewed espresso (30 ml) 1 lb. coarsely chopped almonds (453.6 g) mix milk and granulated sugar at low speed until the sugar is dissolved, about 1 to 2 minutes. add heavy cream, espresso and the chopped almonds. cool to 0 0c while mixing for 25 minutes. transfer the ice cream to airtight pint containers and freeze for 2 hours the densities (mass per unit volume) of the ingredients are given below: milk cream espresso almonds 1.03 kg/l 0.99 kg/l 0.99 kg/l 0.481 kg/l ice cream expands in volume when it freezes. one pint of good-quality organic ice cream weighs about 340 grams. how many pints of ice cream will this batch process generate? how long will it take? design a process to continuously produce ice cream at the rate of 5 pints per minute for a major grocery store chain. your process flow diagram should have labels on all units and compositions/flow rates of all input and output streams. as much as possible, list key details such as the temperature of each unit

This flow chart shows the amount of energy that is emitted by each type of light. ultraviolet > blue light > yellow light > red light (maximum energy) (minimum energy) in an experiment, shining which type of light on a strip of metal would be least likely to produce the photoelectric effect? ultraviolet light dim blue light bright red light bright yellow light

Acalorimeter is to be calibrated: 51.203 g of water at 55.2 degree c is added to a calorimeter containing 49.783 g of water at 23.5c. after stirring and waiting for the system to equilibrate, the final temperature reached is 37.6 degree c. specific heat capacity of water (s = 4.18 j/g∙degree c). calculate the calorimeter constant. (smδt)warm water = -[(smδt)cold water + (calorimeterδtcold water)]

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?