A recipe for 1 cup of hollandaise sauce calls for 1⁄2 cup of butter, 1⁄4 cup of hot water, 4 egg yolks, and the juice of a medium-sized lemon. How many cups of this sauce can be made from a pound (2 cups) of butter, a dozen eggs, 4 medium lemons, and an unlimited supply of hot water? Write an equation for making sauce, then use dimensional analysis and the process used in class for dealing with limiting reagents. How much of each ingredient are in excess?
A recipe for 1 cup of hollandaise sauce calls for 1⁄2 cup of butter, 1⁄4 cup of hot water, 4 egg yolks, and the juice of a medium-sized lemon. How many cups of this sauce can be made from a pound (2 cups) of butter, a dozen eggs, 4 medium lemons, and an unlimited supply of hot water? Write an equation for making sauce, then use dimensional analysis and the process used in class for dealing with limiting reagents. How much of each ingredient are in excess?
Chapter7: Solutions And Colloids
Section: Chapter Questions
Problem 7.119E
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22. A recipe for 1 cup of hollandaise sauce calls for 1⁄2 cup of butter, 1⁄4 cup of hot water, 4 egg yolks, and the juice of a medium-sized lemon. How many cups of this sauce can be made from a pound (2 cups) of butter, a dozen eggs, 4 medium lemons, and an unlimited supply of hot water? Write an equation for making sauce, then use dimensional analysis and the process used in class for dealing with limiting reagents. How much of each ingredient are in excess?
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