Can you please show the balanced equations and all your cancelations!!?? Whatever that means!! Thanks you so much.Problem 1: Aluminum oxide is formed from the reaction of metallic aluminum with oxygen gasHow many moles of Aluminum are needed to form 3.4 moles of Aluminum oxide?Hint: This is a simple ratio problemJust use the molar ratio from the balanced equationThis was covered in 5.09Mass is not involved.Problem 2:Determine the number of grams of NH3 produced by the reaction of 3.5g of hydrogen gas with sufficient nitrogen gas(Check for diatomic elements)Use the flowchart below for help.
First of all, you will need 1.5 lbs of turkey for each personIf you buy a frozen bird, you will need to start thawing it in the fridge nowBe sure and put some paper towels under it in the bottom if the fridgeA fresh turkey is not self-basting, which means that you will have to baste it yourself every half hour with a turkey basterMost frozen birds are self basting-you just need a oven bag and a 350 degree ovenLeave the skin and any fat on, it will help to keep the bird moistCook your bird with the breast up-it will help to cook evenSeason your bird proir to cooking with poultry seasoningA meat thermometer is a good investmentMake sure that it one that you can leave in while cookingStick it in the thickest part of the breast, with only the dial sticking outWhen it reaches around 170 degrees, take your bird out of the oven-it will continue to cook for a little while.
I have cooked turkeys in every imaginable way, and I have found that it doesn't matter how you cook it as much as how long you cook itThe bags, foil, skin, coating, all add up to squatJust put it in a pan with some water, and don't cook it too longStop before the timer pops out (if there is one)I recommend a quality electronic thermometer, but pull it out of the oven before it reaches the desired temperature, and let it finish cooking outside the oven (using the heat that is already in the bird and pan)If you over cook it, it will be dry, no matter what it is wrapped in, soaked in, covered with, and on and on.
Hi, I will give you a tip that never fails to ensure your turkey is juicyI have cooked literally tens of thousands, and this little gem is so simple and yet hardly anyone does it, and as a chef for 30+ years I have met few chefs that use itCook the turkey upside down - Simple and yet profoundWhen a turkey is alive it lives the right way upWhy then when we cook it, do we turn it upside down? Most of the juices are lost out of the breast and legs and run out into the tray, leaving a dry birdBy cooking the bird breast down, as it is baste, the juices naturally flow into the birds edible regionWe don't eat the backbonedo we? A bag is better but place the bird upside down on a trivet of vegetables (avoids the breast meat being directly on the metal tray15 mins per pound in a preheated oven 180 celcius.
First, you need to wash out the turkey and take any of the insides out (They usually come in a bag and the neck is separate and they are stuffed inside.) Leave the skin onYou may want to add a little Olive Oil or butter to the skin rubbing it inAdd salt and pepper tooIf you want you can make a tent with aluminum foil and put it over the turkey just make sure that the foil isn't hitting the insides of the ovenHow long you cook a turkey depends on the sizeUsually there are instructions right on the label that says price and sizeThere is usually a pop up timer on turkeys and that is very helpfulOtherwise cook until the juices run clear (when you stick a fork in it.) Use the an drippings to make gravy and use Wondra to thickening it upAdd it little by little and it will thinken as you goSeason to tasteHappy Turkey Day!
4Al + 3O2 - 2 Al2O3 Since it takes twice as many moles of Al to start than aluminum oxide are produced you would need 6.8 moles of AlN2 + 3 H2 - 2 NH3 3.5g/3m(2g/m) x/2moles(17g/mole) cancel the m in the bottom of the fraction on the left and the g on top and bottom of the fraction on the leftCancel the moles on the right side leaving g in your answerMultiply through by 34 (2 times 17) leaving x 34 ( 3.5)/6 19.8g
