The content of manganese (Mn) in steel was determined spectrophotometrically and with the use of the standard addition method. An unknown sample of Mn from a digested steel sample gave an absorbance of 0.185 when analyzed spectrophotometrically. When 5.00 mL of solution containing 95.5 ppm Mn was added to 50.0 mL of the unknown steel solution (digested sample), the absorbance was 0.248. Calculate the concentration, in parts-per-million (ppm), of Mn in the digested steel sample solution. NOTE: When a problem does not state "diluted to" a given volume, then you consider the sum of the volumes for Vf.

If a gas has an initial pressure of 101kpa and a volume of 10l, then it expands to a volume of 20l, what is the new pressure?

Match the formula for the following compound:   magnesium sulfate heptahydratemgs·7h2omg2so4·7h2omg(so4)2·7h2omgso4·7h2o

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?