To determine the change in the freezing point of water when 35g of sucrose is dissolved in 300g of water, we can use the freezing point depression formula: ΔTf = i * Kf * m, where i is the van 't Hoff factor (1 for sucrose), Kf is the freezing point depression constant for water (1.86 °C kg/mol), and m is the molality of the solution. First, calculate the number of moles of sucrose: ( \text{moles} = \frac{35g}{342.3 g/mol} \approx 0.102 moles ). The mass of the solvent (water) in kg is 0.3 kg, so the molality ( m = \frac{0.102 moles}{0.3 kg} \approx 0.34 , mol/kg ). Thus, the change in freezing point is ( ΔTf = 1 * 1.86 °C kg/mol * 0.34 , mol/kg \approx 0.63 °C ). Therefore, the freezing point of the solution will decrease by approximately 0.63 °C.
21
The formula unit of sodium chloride has the formula NaCl, showing that each molecular unit contains one atom of each of its constituent elements. Therefore, the mass of the formula unit is 23 plus 35 or 57 amu. Each amu for a compound contains Avagadro's number of molecules. Therefore, the answer to the problem is about (15/57) X 6.022 X 1023 = 4.3 X 1022.
Mushrooms loose 90% of there weight when drying so 3.5g of dry is equal to 35g fresh.
To prepare Nessler's reagent, dissolve 7g of mercuric iodide and 35g of potassium iodide in distilled water, and then add 100g of potassium hydroxide pellets. Once the solution is clear, dilute it with water to make 1 liter of Nessler's reagent. This reagent is commonly used for detecting ammonia in solutions.
read the back of the can or bottle and there it is.
That is 1/2 cup.
That is approximately 2.3 tablespoons
volume of 35g
A common item that weighs around 35g is a large paper clip.
35000 mg = 35g(35000*10^-3)
35g of wheat flour is 59mL, there are 5mL per teaspoon so 35g of flour is 11 teaspoons and an extra 4mL, or 4/5ths of a teaspoon.
0.35kg
To determine the change in the freezing point of water when 35g of sucrose is dissolved in 300g of water, we can use the freezing point depression formula: ΔTf = i * Kf * m, where i is the van 't Hoff factor (1 for sucrose), Kf is the freezing point depression constant for water (1.86 °C kg/mol), and m is the molality of the solution. First, calculate the number of moles of sucrose: ( \text{moles} = \frac{35g}{342.3 g/mol} \approx 0.102 moles ). The mass of the solvent (water) in kg is 0.3 kg, so the molality ( m = \frac{0.102 moles}{0.3 kg} \approx 0.34 , mol/kg ). Thus, the change in freezing point is ( ΔTf = 1 * 1.86 °C kg/mol * 0.34 , mol/kg \approx 0.63 °C ). Therefore, the freezing point of the solution will decrease by approximately 0.63 °C.
There are 8 ounces per cup, and 28 grams per ounce, that means there are 224 grams per cup. 35 grams of sugar ÷ 224 grams/cup = 0.16 cup of sugar or 4/25th cup.
No.
30g - 35g