If your only dietary source of protein were vegetarian refried beans, how many pounds of beans would you need to eat each day? (Obj 15) ? lb beans 58 g protein 1 serving 128 g beans 1 lb = day 1 day 6.0 g protein 1 serving 453.6 g = 2.7 lb beans per day 86. About 6.0 105 tons of 30% by mass hydrochloric acid, HCl(aq), is used each year to remove metal oxides from metals to prepare them for painting or for the addition of a chrome covering. How many kilograms of pure HCl would be used to make this hydrochloric acid?
It was concluded that the most cost-effective bottle was the Tums Regular Strength due to it containing nearly the same amount of calcium carbonate listed on the bottle with a percent error of 4% while the other products contained higher percent errors. As well, the Tums Regular Strength tablet neutralized the second most amount of acid on
According to the Revell's lab experiment, aspirin, acetaminophen, caffeine recoveries are 60% or higher, <10% and <5%, respectively. The reason for such a low percent recoveries for acetaminophen is due to a formed solid is too fine to be filtered, and for caffeine is due to its low solubility in diethyl ether(1.8mg/ml) than in water (22mg/ml). Not only caffeine's solubility in water can affect its percent recoveries, but also it can affect other two compounds by contaminating with caffeine. For the TLC, expected approximate Rf values for aspirin, acetaminophen, and caffeine are 0.6, 0.3, and 0.1 , respectively. Procedures A.
A disadvantage of this system is the by product which is lactic acid which makes the muscles sore. A positive of this energy system is also that it can be done both aerobically and anaerobically. After about five minutes of exercise, Aerobic Glycolysis is the dominant energy system. Aerobic Glycolysis produces energy by breaking down muscle and liver glycogen stores with oxygen present. Because oxygen is present when this system is in use, there is no build up of lactic acid.
Approximately how much calcium would you ingest by drinking eight 8-oz glasses of your local water? Hint: 1 oz (fluid ounce) = 29.57 ml. Answer: 8 oz x 29.57 ml/oz = 236.6 ml per 8-oz glass 236.6 ml is equal to 0.2366 L (in one 8-oz glass) 0.2366 L x 0.00033 mol/L = 0.00007808 moles of Calcium 0.00007808 moles x 40.078 molar mass of Ca = 0.003129 grams 0.003129 grams of Ca = 3.129 mg of Calcium per 8-oz
Next the freezing point which didn’t eliminate either of them. Next we look at the mass which was 7.465g/ml. This make me lean toward ethyl ether but the masses were still pretty close. Next we move to the solubility of the substances. They are both very soluble in alcohol and hexane so that doesn’t help, but in water ethyl ether is semi soluble and pentane is in soluble.
• It contains 15 calories from fat per serving. • It contains 42g of carbohydrates per serving. • It contains 5g of protein per serving. • It contains 1.5g of fat per serving. • It contains 13g of dietary fiber and 3g soluble grams per serving.
Coconut water has less fat about 1/5 of sugar that is found in other juices. With all the combinations of nutrients it has amazing health properties and affects such as; boosting energy also helps with overcoming a number of health related problems. Some of the health benefits are; relieving dehydration, low energy, constipation and digestive disorders, kidney and bladder disorders. Coconut water helps with vision problems like glaucoma and cataract. This water has an alkalizing effect on the body helping to counteract and balance the acidifying foods.
Oral rehydration takes advantage of glucose-coupled sodium transport, a process of sodium absorption. The glucose enhances the sodium and water transport across the upper intestine. For optimal absorption the composition of the oral rehydration solution is critical. The amount of fluid absorbed depends on three important factors: the concentration of the sodium, the concentration of the glucose and the osmolarity of the luminal fluid. Oral rehydration and maintenance solutions presently in use, although effective in rehydration do not decrease the volume of stool produced.
Many natural ingredients can be added to a product to “bind” the water making it unavailable for the growth microorganisms. Several common ingredients the bind water are sugar, salt (has six times the capacity to bind water when compared to sugar), pectin and glycerol. A good example of a food product that contains a good deal of water with a fairly low water activity is jelly. Although composed of 50-60% water, jams usually have water activities around 0.75. The sugar and pectin in jams binds the water making it unavailable for microbial growth.