Search results
Results from the WOW.Com Content Network
In chemistry, the mass fraction of a substance within a mixture is the ratio (alternatively denoted ) of the mass of that substance to the total mass of the mixture. [1] Expressed as a formula, the mass fraction is:
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Conversion and its related terms yield and selectivity are important terms in chemical reaction engineering.They are described as ratios of how much of a reactant has reacted (X — conversion, normally between zero and one), how much of a desired product was formed (Y — yield, normally also between zero and one) and how much desired product was formed in ratio to the undesired product(s) (S ...
In the UK, teaspoons and tablespoons are formally 1 ⁄ 96 and 1 ⁄ 32 of an imperial pint (5.92 mL and 17.76 mL), respectively. In Canada, a teaspoon is historically 1 ⁄ 6 imperial fluid ounce (4.74 mL) and a tablespoon is 1 ⁄ 2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 18 December 2024. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown ...
Therefore, the molecular structure of a simple monosaccharide can be written as H(CHOH) n (C=O)(CHOH) m H, where n + 1 + m = x; so that its elemental formula is C x H 2x O x. By convention, the carbon atoms are numbered from 1 to x along the backbone, starting from the end that is closest to the C=O group.
An example of the difference is the empirical formula for glucose, which is CH 2 O (ratio 1:2:1), while its molecular formula is C 6 H 12 O 6 (number of atoms 6:12:6). For water, both formulae are H 2 O. A molecular formula provides more information about a molecule than its empirical formula, but is more difficult to establish.
Its molecular formula is C 12 H 22 O 11. [2] White sugars produced from sugar cane and sugar beet are chemically indistinguishable: it is possible, however, to identify its origin through a carbon-13 analysis. [1] White sugar (and some brown sugar) produced from sugar cane may be refined using bone char by a few sugar cane refiners. [3]