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- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/20%3A_Entropy_and_Free_Energy/20.05%3A_Calculating_Free_Energy_Change_(left(_Delta_Gtexto_right))This page explains the process of baking, emphasizing the importance of heating ingredients to specific temperatures for chemical reactions. It discusses the Gibbs free energy change (\(\Delta G^\text...This page explains the process of baking, emphasizing the importance of heating ingredients to specific temperatures for chemical reactions. It discusses the Gibbs free energy change (ΔGo), illustrated with an example of methane and water where the calculated ΔGo is +142.0 kJ/mol at 25°C, indicating a non-spontaneous reaction at that temperature. It also warns of the need to carefully apply these thermodynamic values across different temperatures.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/12%3A_Stoichiometry/12.01%3A_Everyday_StoichiometryThis page explores stoichiometry through a practical ham sandwich example, detailing how to calculate ingredient requirements using balanced equations. It highlights the role of stoichiometry in deter...This page explores stoichiometry through a practical ham sandwich example, detailing how to calculate ingredient requirements using balanced equations. It highlights the role of stoichiometry in determining reactant quantities and includes a problem-solving exercise for calculating pickles needed based on available ham slices. The text encourages reader engagement by introducing a smoothie-related example to further illustrate stoichiometric principles.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/12%3A_Stoichiometry/12.07%3A_Limiting_ReactantThis page explains limiting reactants in chemistry through a cooking analogy and the Haber process. It compares the need for specific ingredient ratios in cooking to the requirements in chemical react...This page explains limiting reactants in chemistry through a cooking analogy and the Haber process. It compares the need for specific ingredient ratios in cooking to the requirements in chemical reactions. In the Haber process, hydrogen is the limiting reactant, fully consumed before nitrogen, which remains in excess. The text includes review questions for reinforcing understanding of these concepts.
