If 15.6 g of hydrate are heated and only 11.7 g of anhydrous salt remain, calculate the % of water lost.

According to the question,

Mass,

The mass of water will be:

=

=

=

hence,

The water lost will be:

=

By substituting the values, we get

=

= (%)

Thus the above solution is correct.

Learn more about water here:

link

Percent loss of water = 25%

Explanation:

Given data:

Mass of hydrated salt = 15.6 g

Mass of anhydrous salt = 11.7 g

Percentage of water lost = ?

Solution:

First of all we will calculate the mass of water in hydrated salt.

Mass of water =  Mass of hydrated salt - Mass of anhydrous salt

Mass of water = 15.6 g - 11.7 g

Mass of water = 3.9 g

Now we will calculate the percentage.

Percent loss of water = mass of water / total mass × 100

Percent loss of water = 3.9 g/ 15.6 g × 100

Percent loss of water = 25%

according to the u.s. department of agriculture, the label of "certified organic" comes with a set of highly regulated standards for environmental stewardship and resource conservation. some of these include maintenance and improvement of soil quality, prevention of ground and surface water contamination, greenhouse gas regulation, encouragement of biodiversity and conservation of water and energy (see references 1). organic practices integrate natural methods such as mulching, plant diversity, native and adapted plants, crop rotation and the introduction of beneficial insects to control pests without synthetic pesticides.

environmental implications of pesticides

synthetic pesticides ensure high crop yields. while effective in achieving this goal, pesticides contaminate soil, air, ground and surface water, as well as the plants and animals that come into contact with these contaminated sources. freshwater and marine organisms are particularly susceptible to pesticides through agricultural runoff. pesticides also reduce soil fertility (necessitating the use of synthetic fertilizers) and can travel far from the original source, contaminating water and air hundreds of miles from the location of application (see references 2).

health implications of organics

although a subject of particular debate, many recent findings show that organic food is healthier than conventionally grown food. according to the usda, an extensive european union-funded study found that organically grown foods contain more beneficial compounds, such as the vitamins and antioxidants needed to combat many diseases (see references 5). organic milk, meat and eggs are regulated to ensure they are free of hormones administered to conventional livestock and poultry.

health implications of pesticides

pesticides affect human health in three ways: through skin contact, inhalation and ingestion. acute and long-term exposure to pesticides can cause serious health problems for farmers who apply them. the majority of other people are affected by drinking contaminated water and eating contaminated marine life (see references 3). pesticides have been linked to neurological disorders, endocrine and reproductive disorders, immune system deficiencies and cancer. according to the world health organization, acute pesticide poisoning (app) is responsible for significant annual mortality, especially in developing nations (see references 4).

other important considerations

not every small farm or business owner can afford the costly certification process required to be considered "certified organic," even if the farm is not using chemicals. "transitional" farms include those that once used chemicals and are now transitioning to organic-only production. in addition, though organic farming methods offer obvious environmental benefit, an organic apple shipped from around the world creates a different set of environmental problems. locally grown food (particularly locally grown, organic food) is key in sustainable food production.

thats how its supposed to be