Everything can dissolve in water because water is considered a universal solvent. Liquid water is cooler than solid salt and sugar, allowing them to dissolve easily.
Salt's ions and sugar's polar bonds are both attracted to the polar water molecules.
Small solutes like salt and sugar can fit in the spaces between large water molecules.
What change would increase the amount of solid solute able to be dissolved in liquid water?

Decreasing rate of stirring
Decreasing surface area
Increasing pressure
Increasing temperature

Actual ingredients of lab (the cookies i am actually making) 1/2 cup sugar 1/2 cup brown sugar 1 1/3 stick margarine 1 egg 1/2 tsp salt 1 tsp vanilla 1/2 tsp baking soda 1 1/2 cup flour 1 1/3 cup chocolate chip can you answer the questions below ? discussion 1. suppose you are given the following amounts of ingredients: 1 dozen eggs 24 tsp. of vanilla 1 lb. (82 tsp.) of salt 1 lb. (84 tsp.) of baking soda 3 cups of chocolate chips 5 lb. (11 cups) of sugar 2 lb. (4 cups) of brown sugar 1 lb. (4 sticks) of margarine a. for each ingredient, calculate how many cookies could be prepared if all of that ingredient were consumed. (for example, the recipe shows that using 1 egg- with the right amounts of the other ingredients- yields 24 cookies. how many cookies can you make if the recipe is increased proportionately for 12 eggs? ) b. to determine the limiting reactant for the new ingredients list, identify which ingredient will result in the fewest number of cookies. c. what is the maximum number of cookies that can be produced from the new amounts of ingredients?

1. if you have a gas at 127 degrees c, what is it's absolute temperature (kelvin)? a. 200kb. 300kc. 400kd. 500k2. if you had a gas whose absolute temperature measured 45 k, what is that temperature in celsius? a. -228 cb. -300 cc. 125 cd. 112 c

If an atom has 12 protons and 13 neutrons