a member of the marching band tunes their trombone inside their school. when they walk out to the field the instrument goes out of tune. what is the best explanation for this?

a) the instrument expands or contracts as temperature changes.
b) the speed of sound decreases with a decrease in temperature.
c) walking with the instrument loosens up joints on the instrument.
d) the air outside has a different humidity than the air inside changing the notes.

Many pharmaceutical drugs are organic compounds that were originally synthesized in the laboratory. which two scientific disciplines are bridged by pharmaceutical drugs? chemistry and forensics chemistry and medicine biology and forensics biology and criminology

You wish to prepare a buffer consisting of acetic acid and sodium acetate with a total acetic acetate plus acetate concentration of 250 mm and a ph of 5. what concentrations of acetic acid and sodium acetate should you use

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?