NUTR 5650 (CH6-WKST)
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Ch 6 Worksheet
Food Production 1.
In a foodservice operation, what is production?
-
The managerial function of converting food purchased in various stages of preparation into menu items that are served to customers.
2.
Discuss the costs associated with overproduction.
-
Food waste
-
High priced foods used in a low-cost menu item
-
Increase storage space
-
Spoilage of food 3.
Discuss the costs associated with underproduction.
-
Additional labor cost
-
Customer dissatisfaction
-
Substitution of higher price items 4.
What information should be collected to provide a good historical record that could be used for forecasting future demand?
-
Meal or hour of service
-
Quantity of each item prepared
-
Quantity of each item served
-
Notation of special event (holidays and weather conditions)
-
Food items prepared
-
Date and day of the week
5.
What are the important factors to consider when selecting a foe=recasting methods:
-
Cost -
Relevancy of past data
-
Required accuracy
-
Underlying pattern of behavior
-
Forecasting lead time
6.
Explain the following forecasting methods. In what situations would each be appropriate?
Time series
-
Causal
:
o
An identifiable relationship between the item being forecast and other factors such as:
Market availability
Selling price
Number of customers
-
Subjective
:
o
Used when relevant data are not available or relationships between the data do not persist over time. Qualitative information and opinions are used to inform the forecast.
7.
Using both time series methods of forecasting, predict the number of meals that should be prepared for the next Monday. The forecast for the most recent Monday was 367 and for the most recent Friday was 354. a=0.3 Show your calculations
DAY
WEEK 1
WEEK 2
WEEK 3
WEEK 4
Monday
360
375
367
373
Tuesday
372
381
376
380
Wednesday
375
373
378
376
Thursday
358
368
360
363
Friday 333
377
353
370
Moving Average using data from only four previous Mondays.
360 + 375 + 367 + 373 = 1475/4 = 368.75 ~ 369
Moving average using data from most recent days (Tuesday through Friday)
380 + 376 + 363 + 370 = 1489/4 = 372.25 ~ 373
Exponential smoothing using data from previous Friday
F = α s + 1-α (F’)
F = 0.3 (370) + 0.7 (354)
F = 111 + 247.8
F = 358.8 ~ 359
Exponential smoothing using data from previous Monday
F = α s + 1-α (F’)
F = 0.3 (373) + 0.7 (367)
F = 111.9 + 256.9
F = 368.8 ~ 369
8.
What information should be included in a production schedule to make it a specific action plan?
-
Employee assignments -
Menu items -
Special instructions
-
Production date -
The unit -
Quantity to prepare -
Substitution -
Customer count
-
Preparation time schedule
-
Actual yield
9.
How would a production schedule for a ready prepared food production operation differ from a production schedule for a conventional operation?
-
Much of the production is for placement into inventory for future service in a ready-
prepared operation. In a conventional operation most of the production is for service on the
day of production.
10.
Why should production meetings be held regularly?
-
Important to go over any new menus, changes to the menu, and if they are over/under production. -
Makes everyone communicate with each other.
11.
How would the cook’s job change if there was an ingredient room in the foodservice operation?
-
Contributes to cost reduction and quality improvement by stopping production of employees from withdrawing large quantities of products from storage whether they are needed. 12.
Adjust the recipe for chocolate pudding to 110 portions using the factor method.
Chocolate Pudding
Yield: 50 portions or 6 qt.
Portion: ½ cup
Convert to 110 portions
Conversion Factor (desired yield divided by base recipe yield) ____________
50 PORTIONS
X CONVERSION
ROUND
INGREDIENT
AMOUNT
DECIMAL UNIT
FACTOR RECONVERT
OFF
Sugar, granulated
2 lb. 6 oz.
Flour, all-purpose
6 oz.
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Cornstarch
3 oz.
Salt
1 tsp.
Cocoa powder
8 oz.
Milk
1 gal.
Butter
8 oz.
Vanilla
2 Tbs.
13.
What is the difference between a quantity recipe and a standardized recipe?
A quantity recipe is formatted differently from a home-style recipe. The ingredients are listed on
the left side with the accompanying procedures on the right side. A standardized recipe is one that has been tested extensively in the foodservice organization where it is to be used. It is tailored for that organization and meets the standards for quality and
quantity. The food cost per portion along with the selling price is predictable.
14.
Identify five advantages for using standardized recipes.
1.
Promote uniform quality of menu items
2.
Increase productivity of cooks
3.
Control inventory levels
4.
Simplify training of cooks
5.
Provide information to customers with special dietary needs
15.
What are the three phases in the process of standardizing a recipe?
1. Recipe verification
2. Product evaluation
3. Quantity adjustment 16.
List the major reasons for cooking foods
-
Destruction of harmful microorganisms (makes food safer for human consumption)
-
Increased digestibility
-
Change and enhancement of flavor, form, color, texture, and aroma
17.
For each piece of equipment, identify how heat is transferred to the food. (More than one heat transfer mechanism may be involved.)
-
Conduction
: Transfer of heat though direct contact from one object or substance to another.
o
Griddle
o
Grill
o
Deck, oven
o
Tilting braising pan o
Deep-fat fryer
-
Convection
: Distribution of heat by the movement of liquid or vapor; may be either natural or forced.
o
Steam-jacketed kettle o
Convection oven o
Steamer o
Deck, oven
o
Tilting braising pan o
Deep-fat fryer
o
Impinger oven -
Radiation
: Generation of heat energy by wave action within an object.
o
Microwave oven
o
Flash bake oven 18.
What would be the best piece of equipment to produce the following menu items in a hospital foodservice operation?
1.
Roast beef: Combination oven
2.
Baked potatoes; Deck or convection oven 3.
Broccoli spears: Steamer
4.
Vegetable soup: Steam jacket kettle 5.
Broiled chicken: Broiler 6.
Poached eggs: Tilted braising pan
7.
Crisp bacon: Deck or convection oven 8.
Turkey gravy: Steam jacket kettle 9.
Hot biscuits: Deck or convection oven 19.
How may the temperature of foods be measured for doneness: can the same implement be used to used to measure the temperature of all foods:
Internal temperatures of foods can determine doneness. However, in meat cookery carry-over cooking must be considered. The internal temperature of meats will continue to increase even after being removed from the oven
20.
Calculate the number of carrots to purchase (AP) to produce carrot and raisin salad if 35# EP of carrots are needed.
1 lb. AP (As Purchased) = 0.70 lb. ready-to-cook or serve carrots
35 EP /0.7 lb = 50 lb. AP
21.
Calculate the number of pounds of ground beef required to make a four-ounce (EP) cooked beef
patty for 640 people at an 80 percent yield.
4 oz. x 640 people = 2560 oz. EP
16 oz. = 1 lb.
2560 oz./16 oz. = 160 lb.
at 80%
160 lb./0.8 = 200 lb. AP
22.
Identify three sources of loss that will reduce yield.
-
Preparation (equipment use)
-
Cooking (moisture loss)
-
Handling (includes portioning)
23.
What is the correct size of ladle, or disher, or spoodle needed to produce/serve each of the following products:
PRODUCT
LADLE
DISHER
SPOODLE
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Chicken noodle soup
8 oz______
Meatballs
½ Tbsp__________
Cornbread dressing
4 oz
Turkey gravy
¼ cup
Buttered peas
3 oz
Beef stew
6 oz Pasta salad
4-5 oz
Mashed potatoes
5 oz
Seafood salad
6 oz
Large drop cookies
2 1/5 Tbsp
Oatmeal
1 ½ Tbsp
Canned cherries
3 oz
24.
Identify benefits that would be expected from controlling energy usage in a foodservice operation.
-
Lower energy costs -
Good for the environment 25.
How can the recommendation to use batch cooking for some menu items be reconciled with the
energy conservation recommendation to cook in the largest volume possible?
The primary responsibility is to produce foods of good quality. Some menu items can tolerate long holding periods without losing quality, but others such as cooked veggies are significantly impaired by a long holding period before service. When the choice is between good quality food
and using more energy resourced to cook additional small batched, the better choice is produced small batches.
26.
Identify how control of food production affects the output of the foodservice system.
The output of the meals in the appropriate quantities and quality will be affected by using a good forecasting model, standardized recipes, and production sheets.
Customer satisfaction will be assured using standardized recipes that meet customer expectation, portion control, time, and temperature control in cooking. The output of financial accountability will be affected by the correct use of standardized recipes.
portion control and the control of energy usage.
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Related Questions
PbCrO4 is a common pigment called chrome yellow (or school bus yellow). It has a solubility of 1.71 x 10-4 g/L. The solubility product of PbCrO4, Ksp = ________.
Enter the result in scientific notation to 1 decimal. e.g. enter 5.6x10-5 as 5.6E-5.
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Below are described three methods through which breads are leavened (risen). Which of them are chemical changes? 1. Yeast breads: Yeast added to flour and water digests carbohydrates from the flour and produces carbon dioxide (CO2) which forms bubbles in the flour water mixture. 2. Quick Breads: Flour, water, baking soda (NaHCO3) and a source of acid, are mixed and baked. The baking soda interacts with acids and heat in the batter to release carbon dioxide (CO2) gas, forming bubbles in the mixture. 3. Flat Breads: A mixture of flour and water are exposed to high heat, causing the water to evaporate quickly, forming bubbles in the mixture.
A)yeast breads
B)quick breads
C)flat breads
D)yeast breads and quick breads
E)quick breads and flat breads
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B. STANDARDIZATION OF A CALCIUM HYDROXIDE SOLUTION
Write a balanced chemical equation for the reaction of hydrochloric acid with calcium hydroxide. Includes
of reactants and products.
Equation:
2HCI + cacoH) cac12+2H20
Data and Results:
Molarity of hydrochloric acid
Volume of hydrochloric acid
Initial buret reading
Final buret reading
Trial 1
0.025
20.9. 2020L
Volume calcium hydroxide used
Moles hydrochloric acid used
Moles calcium hydroxide used
Concentration of calcium hydroxide
Average concentration of calcium hydroxide
Calculations:
Trial 2
1000 mL
1.00 mL
060299
1000mL
0.30mL
19.00 mL
mL
mL
L
L
0
moles
moles
moles
moles
M
M
M
0.01000LHC (0.051800/241) = 0.000518300
1LHCl
0.000518HC (100/600) -0.000259 mol.com
2001 H
M=0.000250 mol-0.0259M
0.01000
Experiment 21-A Review of Basic Laboratory Techniques
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1. A candle is placed on one pan of a balance, and an equal weight is placed on the other pan.
What would happen if you lit up the candle and waited for a while?.
2. Suppose the candle was placed in a large, sealed jar that allowed it to burn for several
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In this situation, what would happen if you lit up the candle and waited?
Gizmo Warm-up
Burning is an example of a chemical reaction. The law of conservation of matter states that
no atoms are created or destroyed in a chemical reaction. Therefore, a balanced chemical
equation will show the same number of each type of atom on each side of the equation.
To set up an equation in the Chemical Equations Gizmo, type the chemical formulas into the
text boxes of the Gizmo. First, type in "H2+02" in the Reactants box and "H20" in the
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H2+O2
2. Based on what you…
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Part IV
Cabbage Juice Indicator
Chop cabbage into small pieces until you have about 2 cups of chopped
cabbage. Boil for at least ten minutes to allow time for the color to leach out of
the cabbage. Allow it to cool for 15 min
• Filter out the plant material to obtain a red-purple-bluish colored liquid.
1. Add 1-2 drops of cabbage juice into a small bowl
2. Add 3-5 drops of vinegar into the bowl with the cabbage juice
3. Observe
Is this a chemical change or physical change? Explain?
Store the excess cabbage juice in your refrigerator, you will need them for future
experiments.
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the sandwich analogy for limiting reactants.
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1 of 22 >
Line 1
6 -
4
3.
Answer Bank
Line 1 shows that cogs are inversely proportional to sprockets.
Line 2
1
3
5 6
.
7 8
.
6.
Line 1 shows that cogs are directly proportional to sprockets.
Sprockets
Line 2 shows that cogs are directly proportional to sprockets.
Line 2 shows that cogs are inversely proportional to sprockets.
13
人tv
T
W.
Cogs
4.
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O CHEMICAL REACTIONS
Balancing chemical equations with interfering coefficients
Balance the chemical equation below using the smallest possible whole number stoichiometric coefficients.
CH,CH, (g) + O,(g) → CO,(g) + H,O(g)
X
Ś
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operation. E kaEA
product
raw
materials
energy
Source
waste
гeactor
Figure 1
st
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Heat of Neutralization Reaction between a Strong Acid and a Strong Base
In calculating the mass of water in the mixture, assume that the volume of the solution is mainly from water and that the volume of HCl and NaOH are negligible.
Also, assume that the density of water is 1 g/mL.
volume of HCl solution: 100ml
volume of NaOH solution:100 ml
total volume of mixture: 200ml
mass of water in the mixture:200g
initial temperature of water:20°c
final temperature of water:23.41°c
qwater?
qreaction?
molarity of HCl solution:
molarity of NaOH solution
moles of HCl:
moles of NaOH:
limiting reactant:
moles of limiting reactant
Δ?reaction:
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A. FERMENTATION OF CANE SUGAR1. In a 500 mL Florence flask, place 50 gms of brown cane sugar and 1 gram ofdisodium phosphate.2. Dissolve 1 teaspoon of yeast in 15 mL of water. Add this to the sugar in the flasktogether with 150 mL water. Stir until the sugar is dissolved.3. Close the flask with a rubber stopper provided with a delivery tube so that theevolved gas will bubble through a solution of clear limewater.4. HAVE THE SET – UP CHECKED BY YOUR INSTRUCTOR.5. Keep the set – up inside the locker for 5 – 6 days at room temperature.Fermentation Set – up: ________________________________Write the equation for the hydrolysis of cane sugar _____________________________Write the equation for the fermentation of the simple sugars to alcohol __________6. At the end of the fermentation period, what is formed in the flask containinglimewater? _________________________________________________________________Write the equation for its formation ____________________________________________
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Name:Tashina B.
4-16-22
Period: 7
Conservation of Mass - Balance Equations Skeleton
** Success Criteria: I can determine that in a chemical reaction matter just changes forms, but
the amounts of matter do not change.
Directions: Place the number on the blank line for the coefficient that makes the following
reactions balanced.
1.
NaClO3-
NaCl +
0₂
2.
(NH4)3PO4 +
Pb3(PO4) 4+
NH4NO3
3.
ZnS +
Al₂S3
Ag₂S →
Sn(NO₂)4+
KBr +
C₂H₁7 +
KOH +
5.
6.
7.
8.
Pb(NO3)4 →
AIP →
Ag +
Pt3N4 →
Fe(OH)₂
O₂ →
Co3(PO4)2 →
Zn₂P₂ +
S8
Sn, N4 +
KOH +
CO₂ +
H₂O
K₂PO4 +
Pt(NO₂)4
FeBr3
Co(OH)2
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Consider the reaction where the reactants are converted to the products.
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"reactants"
"products"
The dotted arrow is a placeholder. Select the descriptor that best describes the relationship between the "reactants"
and "products".
The arrow should be:
O O
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Help with the CHEM Lab report please! It is about Volumetric Analysis
There is also a Burn trail please make sure for that!
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Routine Chemical Tests for Urine - Word
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COLLEGE OF HEALTH SCIENCES
RESULTS AND OBSERVA TIONS:
PARTI: BENEDICTS TEST FOR REDUCING SUGARS
田
TUBE
PATIENT
COLOR
RESULT and
NO.
Before: Blue-green
OBSERVATION
WHITE PRECIPITATE:
1
Normal Patient 1
After: Greenish brown
2
Normal Patient 2
Before: Blue
LIGHT GREEN
After: Green
PRECIPITA TE:
3
WHILTE AND YELLOW
Pathologic Patient 1
Before: Blue
PRECIPITATE:
After: Green
BRICK RED
Before: Blue-green
After: Brick Red
Pathologic Patient 2
PRECIPITATE:
Generalization:
Page 5 of 8
947 words
English (Philippines)
K…
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Posttest
Direction. Read the questions carefully. Write the letter of the correct answer.
1. Water exists in three states of matter and continuously moving through a cycle
on Earth. At which stage in the water cycle does water transform from a gas to a
liquid?
a.evaporation
c. precipitation
b. condensation
d. Sublimation
2.
Carbon dioxide (CO2) forms when coal burns in the presence of oxygen. Which
of the following is the BEST evidence that a chemical reaction occurs when the coal
burns?
a. Production of mechanical energy c. A new substance is produced
b. Production of electricity
d. Formation of precipitate
3.Which of these does NOT happen during a chemical change?
a. New substances are formed with different chemical properties.
b. Attractive force between atoms of molecule formed or break.
c. The chemical properties of the substances before and after the reaction are
the same
d. Energy is always released or absorbed.
4. A granular substance is added to a liquid. Which of the…
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1.) Using the tables, calculate the next soil phosphorus balance if:
a. Wheat was planted
b. Maize was planted
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2.) identify the crop which produces the greatest phosphorus stress within the soil.
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Please help rewrite the chemicals
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Observe and collect the following data for following a sandwich recipe and making sandwiches!
# of Complete Leftovers of
Sandwiches
Bread
Leftovers of
Cheese
Which is limiting?
(bread or cheese)
O
Scenario
A
B
C
Recipe
8 slices of bread
4 slices of cheese
8 slices of bread
3 slices of cheese
4
5 slices of bread
5 slices of cheese
3
2
1
2
For scenario B, cite evidence and reasoning for your
"limiting" and "excess" ingredient assignments.
neither
cheese
Which is in excess?
(bread or cheese)
neither
bread
3
For scenario C, cite evidence and reasoning for your
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30jud to 28AM
basu mw
5. Sodium carbonate is a reagent that may be used to standardize acids in the same way that you have used
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Bb.57.
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- 1. A candle is placed on one pan of a balance, and an equal weight is placed on the other pan. What would happen if you lit up the candle and waited for a while?. 2. Suppose the candle was placed in a large, sealed jar that allowed it to burn for several minutes before running out of oxygen. The candle and jar are balanced by an equal weight. In this situation, what would happen if you lit up the candle and waited? Gizmo Warm-up Burning is an example of a chemical reaction. The law of conservation of matter states that no atoms are created or destroyed in a chemical reaction. Therefore, a balanced chemical equation will show the same number of each type of atom on each side of the equation. To set up an equation in the Chemical Equations Gizmo, type the chemical formulas into the text boxes of the Gizmo. First, type in "H2+02" in the Reactants box and "H20" in the Products box. This represents the reaction of hydrogen and oxygen gas to form water. Reactants H2+O2 2. Based on what you…arrow_forwardPart IV Cabbage Juice Indicator Chop cabbage into small pieces until you have about 2 cups of chopped cabbage. Boil for at least ten minutes to allow time for the color to leach out of the cabbage. Allow it to cool for 15 min • Filter out the plant material to obtain a red-purple-bluish colored liquid. 1. Add 1-2 drops of cabbage juice into a small bowl 2. Add 3-5 drops of vinegar into the bowl with the cabbage juice 3. Observe Is this a chemical change or physical change? Explain? Store the excess cabbage juice in your refrigerator, you will need them for future experiments.arrow_forwardthe sandwich analogy for limiting reactants.arrow_forward
- 1 of 22 > Line 1 6 - 4 3. Answer Bank Line 1 shows that cogs are inversely proportional to sprockets. Line 2 1 3 5 6 . 7 8 . 6. Line 1 shows that cogs are directly proportional to sprockets. Sprockets Line 2 shows that cogs are directly proportional to sprockets. Line 2 shows that cogs are inversely proportional to sprockets. 13 人tv T W. Cogs 4.arrow_forward||| O CHEMICAL REACTIONS Balancing chemical equations with interfering coefficients Balance the chemical equation below using the smallest possible whole number stoichiometric coefficients. CH,CH, (g) + O,(g) → CO,(g) + H,O(g) X Śarrow_forward7. Applying the principles of green chemistry requires some consideration of the way in which they can be applied. Figure 1 represents a generic industrial process. Using the principles of green chemistry and circled letters, describę how four of the principles could be applied to this process to make it a green operation. E kaEA product raw materials energy Source waste гeactor Figure 1 starrow_forward
- Heat of Neutralization Reaction between a Strong Acid and a Strong Base In calculating the mass of water in the mixture, assume that the volume of the solution is mainly from water and that the volume of HCl and NaOH are negligible. Also, assume that the density of water is 1 g/mL. volume of HCl solution: 100ml volume of NaOH solution:100 ml total volume of mixture: 200ml mass of water in the mixture:200g initial temperature of water:20°c final temperature of water:23.41°c qwater? qreaction? molarity of HCl solution: molarity of NaOH solution moles of HCl: moles of NaOH: limiting reactant: moles of limiting reactant Δ?reaction:arrow_forwardA. FERMENTATION OF CANE SUGAR1. In a 500 mL Florence flask, place 50 gms of brown cane sugar and 1 gram ofdisodium phosphate.2. Dissolve 1 teaspoon of yeast in 15 mL of water. Add this to the sugar in the flasktogether with 150 mL water. Stir until the sugar is dissolved.3. Close the flask with a rubber stopper provided with a delivery tube so that theevolved gas will bubble through a solution of clear limewater.4. HAVE THE SET – UP CHECKED BY YOUR INSTRUCTOR.5. Keep the set – up inside the locker for 5 – 6 days at room temperature.Fermentation Set – up: ________________________________Write the equation for the hydrolysis of cane sugar _____________________________Write the equation for the fermentation of the simple sugars to alcohol __________6. At the end of the fermentation period, what is formed in the flask containinglimewater? _________________________________________________________________Write the equation for its formation ____________________________________________ C.…arrow_forwardName:Tashina B. 4-16-22 Period: 7 Conservation of Mass - Balance Equations Skeleton ** Success Criteria: I can determine that in a chemical reaction matter just changes forms, but the amounts of matter do not change. Directions: Place the number on the blank line for the coefficient that makes the following reactions balanced. 1. NaClO3- NaCl + 0₂ 2. (NH4)3PO4 + Pb3(PO4) 4+ NH4NO3 3. ZnS + Al₂S3 Ag₂S → Sn(NO₂)4+ KBr + C₂H₁7 + KOH + 5. 6. 7. 8. Pb(NO3)4 → AIP → Ag + Pt3N4 → Fe(OH)₂ O₂ → Co3(PO4)2 → Zn₂P₂ + S8 Sn, N4 + KOH + CO₂ + H₂O K₂PO4 + Pt(NO₂)4 FeBr3 Co(OH)2arrow_forward
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