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Warning! 1. Us only grocery store bought items. 2. Only use clean measurement devices from the kitchen. Ingrodients: 2 cups of all purpese flour 0.30 moles of white sagar 0.15 moles of brown sugar 0.060 moles of baking soda 0.062 moles of table salt I large calcium carbonate protective chamber (use fthe albumen and protein filing only) 11/2 cups of mashed ripe bananas I the of vogetable oil Prelah: 1. Find the chemical name and formula for: a) sagar b) baking soda e) table salt 2. Convert moles of white and brown sugar to grams and then to cups using the conversion, | cup of sugar = 205.404 q of sugar 3. Convert meles of table salt to grams and then to teaspoons using the conversion, I tp of table salt = 7.25 g of table salt 4. Convert moles of baking soda to grams and then to teaspons using the conversion, I tey of baking soda = 6.70 g f baking soda

Warning! 1. Us only grocery store bought items. 2. Only use clean measurement devices from the kitchen. Ingrodients: 2 cups of all purpese flour 0.30 moles of white sagar 0.15 moles of brown sugar 0.060 moles of baking soda 0.062 moles of table salt I large calcium carbonate protective chamber (use fthe albumen and protein filing only) 11/2 cups of mashed ripe bananas I the of vogetable oil Prelah: 1. Find the chemical name and formula for: a) sagar b) baking soda e) table salt 2. Convert moles of white and brown sugar to grams and then to cups using the conversion, | cup of sugar = 205.404 q of sugar 3. Convert meles of table salt to grams and then to teaspoons using the conversion, I tp of table salt = 7.25 g of table salt 4. Convert moles of baking soda to grams and then to teaspons using the conversion, I tey of baking soda = 6.70 g f baking soda

Chemistry
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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Please help do the brown sugar and white sugar separately
Banana Bread Warning! 1. Use only grocery store bought itams. 2. Only se clean measurement devices from the kitchen. Ingredient: 2 cups of all purpese flour 0.30 moles of white sagar 0.15 moles of brown sugar 0.060 moles of baking soda 0.062 moles of table sat 1 large calcium carbonate profective chamber (use the albumen and profein filing anly) 11/2 caps of mashed ripe bananas 1 ths of vegetable oil Prelab: 1. Find the chemical name and formula for: a) sagar ) baking soda e) table salt 2. Convert meles of white and brown sugar to grams and fhen to cups using the conversion, | cup ef sugar = 205.404 g ef sugar 3. Convert moles of table salt to grams and then to teaspoons I tep of table salt = 7.25 g of table salt the conversion, 4. Convert males of baking soda to grams and then to teaspoons using the conversion, I tp of baking soda = 6.70 g f baking soda
Transcribed Image Text:Banana Bread Warning! 1. Use only grocery store bought itams. 2. Only se clean measurement devices from the kitchen. Ingredient: 2 cups of all purpese flour 0.30 moles of white sagar 0.15 moles of brown sugar 0.060 moles of baking soda 0.062 moles of table sat 1 large calcium carbonate profective chamber (use the albumen and profein filing anly) 11/2 caps of mashed ripe bananas 1 ths of vegetable oil Prelab: 1. Find the chemical name and formula for: a) sagar ) baking soda e) table salt 2. Convert meles of white and brown sugar to grams and fhen to cups using the conversion, | cup ef sugar = 205.404 g ef sugar 3. Convert moles of table salt to grams and then to teaspoons I tep of table salt = 7.25 g of table salt the conversion, 4. Convert males of baking soda to grams and then to teaspoons using the conversion, I tp of baking soda = 6.70 g f baking soda
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