Select the correct answer. An iron bar at 200°C i placed in thermal contact with an identical iron bar at 120°C in an isolated system. After 30 minutes, both iron bars are at
160°C. the iron bars were placed in thermal contact in an open system instead of an isolated system, how would the results be different?
Assume that the room temperature is 25°C.
O A The temperatures of the iron bars after 30 minutes would be less than 160°C because heat would be lost to the surroundings.
O B. it would take more than 30 minutes for both iron bars reach 160°C because heat would be transferred less efficiently.
O C. The temperatures of both iron bars would increase as they absorb heat from the surroundings.
O D. The temperatures of both iron bars would decrease because pieces of them would be lost to the surroundings.
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Activity two: just lemons, inc. production here's a one-batch sample of just lemons lemonade production. determine the percent yield and amount of leftover ingredients for lemonade production and place your answers in the data chart. hint: complete stoichiometry calculations for each ingredient to determine the theoretical yield. complete a limiting reactant-to-excess reactant calculation for both excess ingredients. water sugar lemon juice lemonade percent yield leftover ingredients 946.36 g 196.86 g 193.37 g 2050.25 g 89% just lemons lemonade recipe equation: 2 water + sugar + lemon juice = 4 lemonade mole conversion factors: 1 mole of water = 1 cup = 236.59 g 1 mole of sugar = 1 cup = 225 g 1 mole of lemon juice = 1 cup = 257.83 g 1 mole of lemonade = 1 cup = 719.42 g show your calculations below. analysis questions 1. based on taste observations only, which ingredients were in excess in the lemonade samples in activity one? in activity one the excess substances for each sample were the water and sugar. 2. based on the data in activity two, which excess ingredients are affecting the taste of the lemonade in the sample batch? 3. what can just lemons, inc. do during production to reduce the amount of excess ingredients and improve the taste of their lemonade? 4. try to reduce the amount of leftover ingredients by changing the amount of one, two, or all three starting ingredients. show your stoichiometric calculations below. 5. during factory inspection, just lemons, inc. discovered that a water valve to the lemonade mixing station was not functioning. once they repair it, more water will enter the mixing station. from what you know about the limiting and excess ingredients for current lemonade production, what advice would you give engineers about the upcoming increase in water?