The following questions concern the iconic Nestle Toll House Chocolate Chip Cookie recipe, shown below:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1)Baking soda consists mostly of a single chemical. Look up what it is, its molecular weight and density, and determine the number of moles used in this recipe.
2)Granulated sugar consists mostly of a single chemical. Look up what it is, its molecular weight and density, and determine the number of moles used in this recipe.
3)Table salt consists mostly of a single chemical. Look up what it is, its molecular weight and density, and determine the number of moles used in this recipe.
4)Glutenin (molecular weight: 75,000amu) makes up ~60% of the protein in all-purpose flour. About how many molcules of glutenin are in this recipe?
#4 is actually 1.5E20
We know the density of flour is ρflour = 100 g/ 170 mL = .59 g/mL. To find the mass of flour, mflour we can multiply ρflour by the total volume of flour, Vflour:
Vflour=2.25 cups⋅237 ml/cup=533 mL
mflour=ρflour⋅Vflour=59 g/mL⋅533 mL=314 g
Now that we have the mflour, we can find the mass of the glutenin, mglutenin, since we know that flour is 60% glutenin by mass:
mglutenin=mflour⋅10 g protein100 g flour⋅60 g glutenin100 g protein=18.84 g glutenin
We can divide mglutenin by its molecular weight, mwglutenin = 75,000 g/mol to find the moles. To find the number of molecules we can multiply the moles by Avogadro's number, NA = 6.022 ⋅ 1023 molecules/mole.
Molecules of glutenin: =mglutenin75,000 g/mol⋅6.022⋅1023 molecules/mol=1.5⋅1020 molecules
Can you show me the solution and result please?
Can you answer this question in the number?
The following questions concern the iconic Nestle Toll House Chocolate Chip Cookie recipe, shown below:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1)Baking soda consists mostly of a single chemical. Look up what it is, its molecular weight and density, and determine the number of moles used in this recipe.
2)Granulated sugar consists mostly of a single chemical. Look up what it is, its molecular weight and density, and determine the number of moles used in this recipe.
3)Table salt consists mostly of a single chemical. Look up what it is, its molecular weight and density, and determine the number of moles used in this recipe.
To answer these questions, we will need to look up the chemical composition and properties of the ingredients used in the Nestle Toll House Chocolate Chip Cookie recipe.
1) Baking soda, or sodium bicarbonate (NaHCO3), is the leavening agent used in the recipe. Its molecular weight can be determined by adding the atomic weights of its constituent elements: sodium (Na), hydrogen (H), carbon (C), and oxygen (O). The atomic weights are: Na = 22.99 g/mol, H = 1.01 g/mol, C = 12.01 g/mol, and O = 16.00 g/mol.
Molecular weight of NaHCO3 = (Na atomic weight) + (H atomic weight) + (C atomic weight) + 3 * (O atomic weight)
= (22.99) + (1.01) + (12.01) + 3 * (16.00)
= 84.01 g/mol
The molar mass of baking soda is approximately 84.01 g/mol. To determine the number of moles used in the recipe, we need to know the mass of baking soda used. However, the recipe doesn't explicitly state the amount of baking soda used, only that it is 1 teaspoon.
As an approximation, assume that a level teaspoon of baking soda weighs approximately 5 grams. To convert this mass to moles, we use the formula:
Moles = Mass / Molar mass
Moles of baking soda = 5 g / 84.01 g/mol
2) Granulated sugar, or sucrose (C12H22O11), is a common sweetener used in baking. Its molecular weight can be determined similarly to baking soda, using the atomic weights of its constituent elements: carbon (C), hydrogen (H), and oxygen (O).
Molecular weight of C12H22O11 = 12 * (C atomic weight) + 22 * (H atomic weight) + 11 * (O atomic weight)
= 12 * (12.01) + 22 * (1.01) + 11 * (16.00)
= 342.30 g/mol
The molar mass of granulated sugar is approximately 342.30 g/mol.
Again, the recipe doesn't specify the amount of granulated sugar used, only that it is 3/4 cup. As an approximation, assume that 1 cup of granulated sugar weighs approximately 200 grams.
Moles of granulated sugar = (3/4) * 200 g / 342.30 g/mol
3) Table salt, or sodium chloride (NaCl), is used to enhance the flavor of the cookies. Its molecular weight is determined by adding the atomic weights of sodium (Na) and chlorine (Cl).
Molecular weight of NaCl = (Na atomic weight) + (Cl atomic weight)
= 22.99 + 35.45
= 58.44 g/mol
The molar mass of table salt is approximately 58.44 g/mol.
The recipe calls for 1 teaspoon of salt, but it doesn't specify whether it is table salt or another type of salt. Assuming it is table salt, let's estimate the mass of 1 teaspoon of salt to be approximately 6 grams.
Moles of salt = 6 g / 58.44 g/mol
4) To determine the approximate number of molecules of glutenin in the recipe, we will need to make some assumptions. Firstly, we need to find the mass of glutenin in the all-purpose flour.
Since glutenin makes up approximately 60% of the protein in all-purpose flour, we can calculate its mass using the molecular weight of all-purpose flour. The average molecular weight of all-purpose flour is approximately 140 g/mol.
Mass of glutenin in the all-purpose flour = 0.60 * mass of all-purpose flour
We're not given the amount of all-purpose flour used in the recipe, so we cannot determine the exact mass of glutenin. However, we can make a rough estimate.
Assuming the recipe uses 2 1/4 cups of all-purpose flour, which weighs approximately 300 grams, we can calculate:
Mass of glutenin in the all-purpose flour = 0.60 * 300 g
To determine the number of molecules, we'll divide the mass of glutenin by its molecular weight and convert it to moles:
Moles of glutenin = Mass of glutenin / Molecular weight of glutenin
Moles of glutenin = (0.60 * 300 g) / 75,000 g/mol
Please note that these calculations provide rough estimates based on assumptions about the ingredients used. The actual values may vary depending on the specific ingredients and their properties.
1. Sodium bicarbonate (newer name is sodium hydrogen carbonate) NaHCO3. # mols = grams/molar mass.
2. sucrose. You can look up the other items.
3. NaCl. You can look up the other items.
4. 75,000 grams will contain 6.02E23 molecules.