how to make 400ml of .20m KI?
414222
For each, you have to calculate the number of moles needed from the volume and the final molarity:\n\nFor potassium iodine:\nV= 400ml= 0.4L\nM= 0.2M= 0.2 moles/L\n\n#moles KI required = 0.4L * 0.2moles/L= 0.08moles KI\n\nYou can then calculate the mass of KI needed by using the #moles calculated above and the molecular weight of KI\n\nMW of KI= 166 g/mole\n\n# grams KI required = 0.08 moles KI required * 166g/mole\n# grams KI required = 13.28g KI required\n\nYou calculate the answer for FeCl3 in the same manner.  I think you can handle it from here.
266199
right do to the chemist then buy a really really fizzy tablet k? then get oil not the black no just normal oil not that horrible black 1 then u mix thedm together u should get about 50 fizzy tablets then add flour mix for at least 30 hr then u have exploding paste
862256
Going from 10^12 cells/mL to 10^10 is a 1:100 dilution.\nIf you want a final of 2mL, you need to add 20uL of your stock solution.\nSo do 20uL of stock (10^12)+ 1980uL of salt solution = 2000uL (10^10), which is the same as 2mL.
313620
M(conc.base) x vol.(conc.base) = M(dil. base) x vol.(dil. base)\n12 x vol. = 2.5 x 350\n vol = 72.9 ml \n\nIn a graduated cylinder, take 72.9 ml of concentrated NaOH. And in a standard flask, take 350 - 72.9 = 277.1 ml of water. To this flask, add the concentrated NaOH (72.9ml) from the graduated cylinder and shake the flask for uniform concentration. Now you've prepared 350 ml of diluted NaOH solution.
776170
1) Raise the temperature from -20°C to 0°C:\nMass of ice * specific heat of ice * temperature rise\n10.0g * 2.1 J/g K * 20° = 420 J\n2) Melt the ice:\nMass of ice * Heat of Fusion\n10g * 333J/g = 3330 J\n3) Raise the temperature from 0°C to 100°C:\nMass of water * specific heat of water * temperature rise\n10.0g * 4.2 J/g K * 100° = 4200 J\n4) Evaporate the water:\nMass of water * Heat of Vaporization\n10.0g * 2260J/g = 22600 J\n5) Raise the temperature from 100°C to 120°C:\nMass of steam * specific heat of steam * temperature rise\n10.0g * 2.0 J/g K * 20° = 400 J\n\n6) Addition: 420 + 3330 + 4200 + 22600 + 400 = 30950 J
554942
Q =  m C (T-t)\nQ = (2kg)(2100j/kg)(0°c-(-20°C))\n= 84000 j\nthen\nQ = mL\n= (2)(335,000)\n= 670000 j\n\nthen\nQ = m c (T-t)\n= (2)(4200)(100-0)°C\n= 840000\n\nthen\n\nQ = mL\n= (2)(2,260,000)\n= 4520000\n\nthen\nTotAl = 8400+670000+840000+4520000\n\n\n= 6,038,400 J
677509
(30 x 4 x 1)/(1 x 3 x 2) = 20 ml\n\n(30ml)(4.0M)(OH=+1)/\n(\n(1ml)(3.0M)(SO4=-2)\n)
921703
Just let the units tell you what to do.  H=mass* T*sp heat.  with T in K
742488
C1V1=C2V2\n40%x100mL=25%xV2\n4000=25%xV2\n4000/25=V2   ((25%xV2)/25=V2)\n160=V2\nV2-V1=60\nshe should add 60 mL of water.
1037961
There are two methods which may work well for you. Cold and hot infusion. Other methods are also explained on the source page.\n\nCold Infusion (Blender Method)\nThis technique for cold infusion is best used with herbs, roots, citrus zest and fresh Chile peppers. Because these products may add moisture to the oil making it ripe for spoilage, the velocity of the blender will release their essential oils and they can be refrigerated immediately after preparation. Combine the oil and the flavoring ingredients in the blender cup and blend at high speed until the product is liquefied. Leafy herbs can be quickly blanched in boiling water and then shocked in cold water to help preserve their color and give the finished oil a pleasing green appearance. Roots such as horseradish, and ginger should be grated or chopped to fully extract flavor in the blender. Fibers from roots should be strained before bottling. Straining other ingredients is optional. \n\nHot infusion\nThe use of heat to release flavors is the best way to make infused oils with dry spices. It is also good with roots and woody herbs. The heating of the oil and flavor ingredients makes the finished product more sanitary and less prone to spoilage. It has the further advantage of making the flavor of some spices like cumin and curry more rich and complex the same way that toasting them does. To create a hot infusion, combine the oil and the flavor ingredients in a saucepan and heat over a moderate flame. Monitor the temperature with a thermometer. In most cases a temperature between 180 and 200°F is sufficient to release the essential oils of flavoring ingredients. Higher temperatures tend to give the oil a "cooked" taste and may caramelize or scorch the flavorings. Strain if necessary and bottle in sterile containers while still hot. Seal and allow to cool. Refrigerate oil after it has reached room temperature.
1144126
http://www.wabdl.org/kilo_chart.htm\n\nJust what you need!  It will eliminate your need to multiply.  smiling
202477
I'm not sure if I understand your question.\n\nIf you are wanting to make a 0.92 M NaCl solution out of 0.39 M NaCl, well you are going to have to work hard.  Basically, you would be boiling the water and having to measure the mass of the flask.  This is a very tedious process.  Bottom line, you cannot use the dilution formula to make it happen.\n\nNow, if you are wanting to make a 0.39 M NaCl solution from a 0.92 M NaCl solution, then you use:\n\nM1V1 = M2V2\n\n0.92 * V1 = 0.39 * (.1)\n\nremember .1 L is 100 ml.\n\nSolve for V1\n\nV1 = 0.42 L\nV1 = 42 mL\n\nSo, take 42 ml of the 0.92 M NaCl and dilute it up to 100 ml.\n\nHope it helps!
28423
You need twenty-four. Each octave consists of 5 notes with their corresponding sharp plus 2 without, amounting to 12 notes. For example, C-scale: C, C#, D, D#, E, F, F#, G, G#, A, A#, B. If you want two octaves, double that. A twenty-fifth bottle is needed if you want the third major note (here, the high C).\n\nTry using glass soda bottles or Perrier if you're splurging, but they all should be the same kind to make it easier. And if you find ones with twist-off tops, obviously that would be nice for stopping leaks.
676978
you can only dilute it w/v as it is a solid. Just take 10gr and dissolve it in about 50ml distilled water, then make up to 100ml when it has cooled.
341279
125mL of 0.251 M HCl gives 0.125 * 0.251 mols of HCl\n\nThen 250 + 125 mL is 375 mL = 0.375 L\n\nSo 0.125 * 0.251 mols in 0.375 L gives 0.125 * 0.251/0.375 M\n\nThat is 0.084 M
913893
5000 mg / 250 mg/mL = 20 mL\n\n20 mL - 8.6 mL = 11.4 mL
475320
You+ll need a large pot, a onegallon vinegar or cider bottle, a 4' or 5' length of plastic tubing (try-airline+ tubing from a pet shop), a balloon or non-lubricatedcondom, a package of wine yeast (not bread yeast), wine bottles,corks, a corking device, and 2 1/2 pounds of honey.First you need to prepare the mixture that will be fermented. Takeyour pot and add the honey and enough water to finish filling up theone gallon bottle. Bring these to a boil slowly. If you don+t wantscum in your mead and it forms on the top, skim it off. You don+tneed to boil it for any length of time, you just need to bring it up tothis temperature. Boiling for a while will release a lot of scum andadditives which you can get rid of right now and it will also allowthe mead to age more quickly. However, some of this -scum+ as I+vecalled it is made up of those very things which can create flavornuances. I don+t boil mine. When you decide it+s done, let it cool longenough so it won+t melt the plastic tubing, then siphon the mead intothe gallon jug , cap and let cool overnight. The gallon jug is yourprimary fermenter.Did you sterilize the pot? the bottle? the cap? the plastic tubing?No! Pour it out and start again - yes I am serious.Once the mixture is cooled to room temperature you will need topitch the yeast. Get a small cup half full with warm, but not hot,water and add the yeast. Let it sit for about ten minutes and absorbwater and liven up, then pour it into your gallon jug and mix it in.As of now your honey and water mixture is now being converted intomead. However, this will take about two weeks, perhaps more, tocomplete. During this time the mead mixture will bubble and foam,and this is what the balloon is for. Cover the top of the bottle withthe balloon and about an hour later, when the balloon has started toinflate but has not become too stretched, poke a few holes in it witha pin. (I understand this may make you wince if you are using acondom.) This balloon takes the place of a fermentation lock andallows the gas to escape while not allowing air in, thus keeping thefermentation bottle sterile. The holes may become clogged withfoam and you may need to poke a few more. Just remember thepurpose of this and use your common sense. I+ve accomplished thiswith plastic wrap and a rubber band, but I wouldn+t advise others totry unless you+re fond of unmet expectations.About two weeks from this point the balloon will cease to be greatlyinflated and will eventually go limp. When it has been completelylimp for a few days and the mead is clear rather than cloudy,fermentation is over. At this point sanitize your wine bottles andplastic tubing and bottle the mead. Be careful not to get the yeastinto the bottles as it+s not exactly tasty stuff. I stop about an inchbefore the bottom of the primary fermenter and we siphon off thelast inch into cups and toast the new mead. My mead has been verytasty at this point, other people describe theirs as tasting like paintthinner. In any case, you may not mind a little yeast in your cup now,but don+t inflict it on yourself in the future by bottling it.Wait two to six months and then enjoy. Since the above recipe has noadditives which would hasten aging, it may take a while for it tobecome truly fine mead, perhaps years. There are a lot of chemicaladditives that one can use to improve the flavor and process. Themost common and important addition is a teaspoon of yeastenergizer or yeast nutrient. Others include grape tannin (1/4teaspoon), malic acid (2 or 3 teaspoons), tartaric acid (1 to 2teaspoons). I recommend all of these chemical additives in your firstbatch, but if you can+t find them you can make do with naturalingredients or nothing at all.One can also add slices of fruit, raisins, or berries for flavor and inplace of grape tannin. One recipe I know of adds some apple jelly. Afew lemon peels will substitute for malic acid and a spoonful ofstrong tea will do replace tartaric acid. Hops are a common additiveand