The sap that comes from sugar maple trees is mostly water, with about 2% sucrose (C₁2H2O) by mass The sap is then concentrated to about 66 % sucrose, resulting in the thick maple syrup you pour on pancakes. Traditionally, the raw sap was boiled to concentrate it, but many producers today first use reverse osmosis to create a more concentrated solution that requires less boiling A kit for a small producer uses a pressure of 520 kPa across a membrane. Assume the total density of the concentrate is very close to that of water. Part A #25°C sap containing 2.0% sucrose enters the system, what is the maximum sucrose concentration of the resulting concentrate? Express your answer as a percentage. Submit 17 ΑΣΦ → 4 Previous Answers Request Answer X Incorrect; Try Again: 4 attempts remaining ? %
The sap that comes from sugar maple trees is mostly water, with about 2% sucrose (C₁2H2O) by mass The sap is then concentrated to about 66 % sucrose, resulting in the thick maple syrup you pour on pancakes. Traditionally, the raw sap was boiled to concentrate it, but many producers today first use reverse osmosis to create a more concentrated solution that requires less boiling A kit for a small producer uses a pressure of 520 kPa across a membrane. Assume the total density of the concentrate is very close to that of water. Part A #25°C sap containing 2.0% sucrose enters the system, what is the maximum sucrose concentration of the resulting concentrate? Express your answer as a percentage. Submit 17 ΑΣΦ → 4 Previous Answers Request Answer X Incorrect; Try Again: 4 attempts remaining ? %
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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The sap that comes from sugar maple trees is
mostly water, with about 2% sucrose (C₁₂H₂O)
by mass The sap is then concentrated to about 66
% sucrose, resulting in the thick maple syrup you
pour on pancakes. Traditionally, the raw sap was
boiled to concentrate it, but many producers today
first use reverse osmosis to create a more
concentrated solution that requires less bolling A
kit for a small producer uses a pressure of 520
kPa across a membrane. Assume the total density
of the concentrate is very close to that of water.
Part A
If 25 C sap containing 2.0% sucrose enters the system, what is the maximum sucrose
concentration of the resulting concentrate?
Express your answer as a percentage.
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