The percent error describes the accuracy of the "counting-by-weighing" method. Is this method more accurate for rice or pepitas? Give a
possible explanation for any difference in the accuracy of the method for rice and beans.

How much heat is released upon converting one mole of steam (18.0 g) from 100.0 ∘c to water at 25.0 ∘c? show work and constants, trying to figure out how it works. only given the heat capacity for steam and water so try to only use that

This image is an example of a(n) a) atom. b) compound. c) mixture. d) molecule.

Part b: study of equilibrium on solubility: mg(oh)2(s) ⇌ mg2+(aq) + 2 oh–(aq) cloudy clear (pink) 7. a. b. 8. a. b. 9. 10. 11. 12. when adding concentrated hydrochloric acid, how did the appearance of the equilibrium mixture change? the change in appearance indicated a shift in the point of equilibrium. in which direction did the equilibrium shift? (l) left (r) right explain your answer to question 7a. you should indicate which ion was added to or removed from the equilibrium mixture. when adding edta, how did the appearance of the equilibrium mixture change? the change in appearance indicated a shift in the point of equilibrium. in which direction did the equilibrium shift? (l) left (r) right explain your answer to question 8a. you should indicate which ion was added to or removed from the equilibrium mixture. upon heating in which direction is the equilibrium shifting? upon cooling in which direction is the equilibrium shifting? is the forward reaction a. endothermic explain your answers to questions 9, 10, and 11. (l) left (r) right (l) left (r) right b. exothermic