H. Fill in the blanks. Smaller differences in electronegativity are associated with the of electrons between atoms. Larger differences in electronegativity between two bonded atoms favor the of electrons from the electronegative to the electronegative atom. g

An alcohol thermometer makes use of alcohol's changing in order to measure temperature. as the temperature goes up, the alcohol contained in the thermometer increases in volume, filling more of the thermometer's tube.

1. suppose a reaction mixture, when diluted with water, afforded 300 ml of an aqueous solution of 30 g of the reaction product malononitrile [ch2(cn)2], which is to be isolated by extraction with ether. the solubility of malononitrile in ether at room temperature is 20.0 g/100 ml, and in water is 13.3 g/100 ml. what weight of malononitrile would be recovered by extraction with (a) three 100-ml portions of ether and (b) one 300-ml portion of ether? suggestion: for each extraction, let x equal the weight extracted into the ether layer. in part (a), the concentration in the ether layer is x/100 and in the water layer is (30 x)/300; the ratio of these quantities is equal to k 20/13.3.

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?