Carbon monoxide at 25°c and steam at 150°c are fed to a continuous water-gas shift reactor. the product gas, which contains 50.0 mole% h2, 40.0% , and the balance emerges at 500°c at a rate of 2.50m3/h and goes to a condenser. the gas and liquid streams leaving the condenser are in equilibrium at 15°c and 1 bar. the liquid may be taken to be pure w"a) calculate the % excess steam fed to the reactor and rate of condensation of the water (kg/h) leaving the condensor. b) calculate the rate (kw) at which heat must be removed from the condensor. c) calculate the rate of heat transfer (kw) to or from the reactor (state which it is).

Asolution of sodium hydroxide was titrated against a solution of sulfuric acid. how many moles of sodium hydroxide would react with 1 mole of sulfuric acid?

Temperature is defined as a. the equivalent of heat. b. a measure of the average kinetic energy of the individual atoms or molecules composing a substance. c. how hot or cold it is. d. the total kinetic energy of the atoms or molecules composing a substance. e. none of the above is correct.

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?