Molar mass of sucrose

\( \newcommand\) • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Q.1 A student goes to the hospital and has blood work done and the results state that he has a b romide count of \(3.17\frac\): Volume of Blood = 94.64 L Q.5 Given a 3.1416 M aqueous solution of sucrose, \(\ce= 6.005\; molal\nonumber \] Q.9 A solution contains 75% of ethanol (\(\ce\] 0.467L of the solution is needed, which is 467mL. Q.14 Rewrite the following balanced equations as net ionic equations. • \(\ce\) Q. 15 Write the balanced chemical equation for the titration of \(\ce\). Q.16 Phosphoric acid is made industrially as a by-product of the extraction of calcium phosphate \[ \ce \nonumber \] Q.19 Write a balanced equation for the acid-base reaction that leads to the production of each of the following salts. • \(\ce\) Q.21 Hydrogen selenide is classified as a binary acid that has similar properties as hydrogen sulfide. Write down the balanced equation of hydrogen selenide reacting with the base potassium hydroxide and name the salt product of the reaction. Solution When the acid \(\ce \nonumber\] Potassium selenide is the salt product of the reaction. Q.25 A student working with an unknown solution of hydrochloric acid is assigned the task of finding its concentration. The student places a 200.0 mL sample of the solution in a 350.0 mL Erlenmeyer flask and titrates the solution with a 0.1234 M solution of sodium hydroxide, where a phenolphthalein indicator is used to find the endpoint. The endp...

\( \newcommand \nonumber \] We would thus expect the vapor pressure to be 744.8 mmHg, in reasonable agreement with the observed value of 743.3 mmHg. A direct consequence of the lowering of the vapor pressure by a nonvolatile solute is an increase in the boiling point of the solution relative to that of the solvent. We can see why this is so by again using the sucrose solution as an example. At 100°C this solution has a vapor pressure which is lower than atmospheric pressure, and therefore it will not boil. In order to increase the vapor pressure from 743.3 to 760 mmHg so that boiling will occur, we need to raise the temperature. Experimentally we find that the temperature must be raised to 100.56°C. We say that the boiling-point elevation Δ T b is 0.56 K. The image below demonstrates a solute dissolved in water. As you can see in the image, the presence of the solute interferes with the ability of the water to "escape" into the gaseous phase. This interference can be physical (as seen in the oversimplified image above) or it can be due to more complex factors, like intermolecular forces. Therefore, the solution has a lower vapor pressure for any given temperature. Thus, the mixture will require a higher temperature overall than a pure solution in order to boil, which is evident as a higher boiling boiling point. A second result of the lowering of the vapor pressure is a depression of the freezing point of the solution. Any aqueous solution of a nonvolatile solute, for exam...

Main Difference – Glucose vs Sucrose Both glucose and sucrose are simple glucose is a Key Areas Covered 1. – Definition, Structure, Properties, and Uses 2. – Definition, Structure, Properties, and Uses 3. – Comparison of Key Differences Key Terms: Disaccharide, Fructose, Glucose, Glycosidic Bond, Monosaccharide, Sucrose, Sugar, Sweetness What is Glucose Glucose is a simple sugar having the chemical formula C 6H 12O 6. It is a monosaccharide that is useful in the formation of important disaccharides and oC to 150 oC depending on the chemical structure of the molecule. The structure of glucose can be given in different forms such as Fischer projection, Haworth projection, and chair conformation. Let us consider the Fischer projection which is easier to study. The following image gives the Fischer projection of the two forms of glucose. Glucose can be found in the forms of Figure 1: Fischer Projection of Glucose Molecule The most abundant form is D-glucose whereas L-glucose is less abundant. D-glucose is also called dextrose which is found as an ingredient in commercially available food items. Glucose is an important compound used in the food industry; it also has medical uses such as in the production of drugs to treat patients with hypoglycemia. Sources of glucose include most of the What is Sucrose Sucrose is a disaccharide sugar having the chemical formula C 12H 22O 11. It is made up of two monosaccharide molecules. They are glucose and fructose. The linkage between these...

\( \newcommand\) • • • • • • • • • • • • • Formula and Molecular Weights The formula weight of a substance is the sum of the atomic weights of each atom in its chemical formula. For example, water (H 2O) has a formula weight of: \[2\times(1.0079\;amu) + 1 \times (15.9994 \;amu) = 18.01528 \;amu \nonumber \] If a substance exists as discrete molecules (as with atoms that are chemically bonded together) then the chemical formula is the molecular formula, and the formula weight is the molecular weight. For example, carbon, hydrogen and oxygen can chemically bond to form a molecule of the sugar glucose with the chemical and molecular formula of C 6H 12O 6. The formula weight and the molecular weight of glucose is thus: \[6\times(12\; amu) + 12\times(1.00794\; amu) + 6\times(15.9994\; amu) = 180.0 \;amu \nonumber \] Ionic substances are not chemically bonded and do not exist as discrete molecules. However, they do associate in discrete ratios of ions. Thus, we can describe their formula weights, but not their molecular weights. Table salt (\(\ce\)), for example, has a formula weight of: \[23.0\; amu + 35.5 \;amu = 58.5 \;amu \nonumber \] Percentage Composition from Formulas In some types of analyses of it is important to know the percentage by mass of each type of element in a compound. constant (although there are exceptions to this law). Take for example methane (\(CH_4\)) with a Formula and molecular weight: \[1\times (12.011 \;amu) + 4 \times (1.008) = 16.043 \;amu \nonumbe...

https://chem.libretexts.org/@app/auth/3/login?returnto=https%3A%2F%2Fchem.libretexts.org%2FCourses%2FCity_College_of_San_Francisco%2FChemistry_101A%2FTopic_A%253A_Equations_Formulas_and_Stoichiometry%2F03%253A_Stoichiometry%253A_Chemical_Formulas_and_Equations%2F3.4%253A_Empirical_and_Molecular_Formulas \( \newcommand\) • • • • Learning Objectives • To determine the empirical formula of a compound from its composition by mass. • To derive the molecular formula of a compound from its empirical formula. When a new chemical compound, such as a potential new pharmaceutical, is synthesized in the laboratory or isolated from a natural source, chemists determine its elemental composition, its empirical formula, and its structure to understand its properties. This section focuses on how to determine the empirical formula of a compound and then use it to determine the molecular formula if the molar mass of the compound is known. Percentage Composition from Formulas In some types of analyses of it is important to know the percentage by mass of each type of element in a compound. The law of definite proportions states that a chemical compound always contains the same proportion of elements by mass; that is, the percent composition—the percentage of each element present in a pure substance—is constant (although there are exceptions to this law). Take for example methane (\(CH_4\)) with a Formula and molecular weight: \[1\times (12.011 \;amu) + 4 \times (1.008) = 16.043 \;amu\] the rel...

q = mCcal∆T q = heat = ? m = mass = 1.956 g C cal = heat capacity of the calorimeter = 4.900 kJ/º = 4900 J/º ∆T = change in temperature = 4.22º q = (1.956 g)(4900 J/º)(4.22º) q = 40,446 J To express the heat of combustion on a per mole basis, we find the moles of sucrose present in 1.956 g. 1.956 g sucrose x 1 mol/342.3 g = 0.005714 moles ∆Hcombustion = 40,446 J/0.005714 moles x 1 kJ/1000 J = 7078 kJ/mole ¢ € £ ¥ ‰ µ · • § ¶ ß ‹ › « » ≤ ≥ – — ¯ ‾ ¤ ¦ ¨ ¡ ¿ ˆ ˜ ° − ± ÷ ⁄ × ƒ ∫ ∑ ∞ √ ∼ ≅ ≈ ≠ ≡ ∈ ∉ ∋ ∏ ∧ ∨ ¬ ∩ ∪ ∂ ∀ ∃ ∅ ∇ ∗ ∝ ∠ ´ ¸ ª º † ‡ À Á Â Ã Ä Å Æ Ç È É Ê Ë Ì Í Î Ï Ð Ñ Ò Ó Ô Õ Ö Ø Œ Š Ù Ú Û Ü Ý Ÿ Þ à á â ã ä å æ ç è é ê ë ì í î ï ð ñ ò ó ô õ ö ø œ š ù ú û ü ý þ ÿ Α Β Γ Δ Ε Ζ Η Θ Ι Κ Λ Μ Ν Ξ Ο Π Ρ Σ Τ Υ Φ Χ Ψ Ω α β γ δ ε ζ η θ ι κ λ μ ν ξ ο π ρ ς σ τ υ φ χ ψ ω ℵ ϖ ℜ ϒ ℘ ℑ ← ↑ → ↓ ↔ ↵ ⇐ ⇑ ⇒ ⇓ ⇔ ∴ ⊂ ⊃ ⊄ ⊆ ⊇ ⊕ ⊗ ⊥ ⋅ ⌈ ⌉ ⌊ ⌋ 〈 〉 ◊ RELATED QUESTIONS How many photons are produced? Answers · 2 Why does salt crystals dissolve in the water? Answers · 8 How much copper wire can be made from copper ore? Answers · 2 If a temperature scale were based off benzene. Answers · 3 why does covalent bonds determine the polarity of water? Answers · 6 RECOMMENDED TUTORS