This preview shows pages 1–3. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: Chemistry Guided Learning Spring, 2006 U06GL_LimitingReactantsAns.doc 1 11/4/09 3:36 PM Limiting Reactants Key Questions 1. According to Model 1, how much of each ingredient is necessary to make a cake? Water 2 cups Flour 4 cups Chocolate 8 squares Sugar 4 cups Butter 8 oz. Eggs 4 2. If you follow the recipe, using only the ingredients on hand in the model, how much of each ingredient will be left over after you have baked the cake? Water lots 2 cups Flour 5 4 = 1 cup Chocolate 12 8 = 4 squares Sugar 4 4 = 0 cups Butter 16 8 = 8 oz. Eggs 6 4 = 2 eggs 3. Which of the ingredients on hand were in excess for the recipe? Water, Flour, Chocolate, Butter and Eggs were in excess. 4. Which of the ingredients on hand were consumed completely in making the cake? Sugar was consumed completely. 5. Which of the ingredients limit or prevent you from making a second cake? Sugar is most limiting, but flour, chocolate, and eggs were also in amounts that would be insufficient to make a second cake. 6. What would be a good definition for the term limiting ingredient ? A limiting ingredient is the one present in the least proportion to the required ratio of ingredients. Chemistry Guided Learning Spring, 2006 U06GL_LimitingReactantsAns.doc 2 11/4/09 3:36 PM 7. What would be a good procedure or methodology to use for identifying the limiting component in some manufacturing process? Test your methodology by applying it to the following exercises. Compare the available ratios of ingredients with the ratio of ingredients needed to produce the final product. The one having the lowest comparative ratio is the limiting reagent. The one having the lowest comparative ratio is the limiting reagent....
View Full Document
- Spring '11