3. In Activity 4, the percentage of sucrose in a beverage was determined using density; however, many commercial beverages are made with high fructose corn syrup and not sucrose. Even beverages such as juice are not primarily sucrose. a. Is the percentage concentration of sucrose determined in this activity accurate? Why or why not? b. Beyond sucrose type, what other confounding factors may exist in the determination of percentage concentration of sucrose? What were potential sources of error?

Both josef loschmidt and amedeo avogadro contributed to our understanding of basic molecular numbers, sizes, and reaction ratios. neither scientist discovered “avogadro’s number” in the form we use it today (6.02 x 10 23). still, there’s a controversy over the name. research the contributions from these two scientists and read about how avogadro’s number got its name. briefly state what you think this number should be called, providing key details of each scientist’s contributions to this concept and a solid rationale for your case in naming the number.

May someone me with these science questions

Why do oxygen have a strong attractive force for electrons