10. The gas inside each balloon takes up the same amount of space. The difference in the mass of the balloons is only a few grams at most. The
balloon resting on the table is filled with air. The floating balloon is filled
with helium gas. Why might the helium balloon float while the other rests
on the table?
A.
Helium has less mass in the same amount of space than air does,
so the helium balloon sinks in air.
B.
Helium has less mass in the same amount of space than air does,
so the helium balloon floats in air.
C.
Air has less mass in the same amount of space than does helium,
so the helium balloon sinks in air.
D.
Air has less mass in the same amount of space than helium does,
so the helium balloon floats in air.

Which statement justifies that hydrogen peroxide (h2o2) is a polar molecule? the o – h bond is nonpolar and the molecule is asymmetric. the o – h bond is nonpolar and the molecule is symmetric. the o – h bond is polar and the molecule is asymmetric. the o – h bond is polar and the molecule is symmetric.

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?

Deferentiate volatile and non volatile acid