*'tt r'r'r''

Chemistry Name fn' ri:liorn'i

Chapter l7 and l8 Test Period i Date_
Multiple Choice (5 pts. each)
..zg ?
lao
_:L I 10 corect

Answer each question in the space provided. Show work for partiat credit and be sure to pay attentionto units and the
proper namber of signiJicuttligures... NO WORK : NO CREDIT!

l. Suppose you work for PepsiCo and are pa.rt of a research team that plans to market a new line of product in preparation for the hot
summei months. Customer surveys have been conducted and the public has indicated that, instead of the sugar-laden soda options,
those surveyed would prefer healthier/more natural fruit-flavored waters.
o .r-^
A) All sodas are made by dissolving sugar in water and then carbonating the water by dissolving 3 i$*
carbon dioxide gas as well. Use the graph to the right to calculate the maximum mass of sugar that
could be dissolved in 355 g of water (the amount of water ir a 12 oz. car, of soda) at 60C. o }it
; 3i!
qrX>q a( i\\tlnr \. aag fvvl{1v'
,r-try * +tr.t'' 74f,fl t's*t{ =u l3il
1t;( o 1t*
1i:
E

s?0*s
Tenll)eratlrre {'e}

** xDon't worry., .the answer you just got is how much could be dissolved to create a saturated solution.
The average amount ofsugars used in 16 oz. PepsiCo sodas is "pn!y" 55 g!!!***

B) Aside from coming up with a drink product ttrat is@aiffi@tess sugary, PepsiCo
Type of fi:uit juice Specific heat (J/g xC) would like your research team to design a drink that does?-b-etter j ob of staying cool as
customers drink the product while sitting out by the pool, etc. You and your research
Lemon-lime 3.87
team will make
r these healthier, fruit-flavored waters by mixing various natural fruit
juices in
m water.
Wat€ The three leading flavor choices are lemon-lime, orange and_strawberry.
la}tfi4 -' lllt nt(l
JUTCeS
Orange 3.73
tlrthe left the drink made using In4(}1
able of information toilte
Using the table
tab n'( juice
iuice
Strawberry 3.3 1
will ler because it has
be cooler a@il-bwgl specific heat cafiacity and therefore-does a
'se job of absorUiogffiilittout its temperature increasing significantly.
6etrJ7 worse dr
2. Inordertodissolvethesugarneededtoproduceoneofit'ssodas,thePepsiCotrainingmanual hasinstructionsfortechniciansto
usethat will most effectively dissolve the sugar. PepsiCo's main objective is to get the sugar dissolved as quickly as possible so it can
move on to the next stage in the production process.

First, the PepsiCo manual suggests that employees heat the water because when the temperature is increased, the k
, 'i ', '
' of the particleiin ttre solution increases as well. This causes the solute and solvent particles to collidq@
"fr-equentlyanddissolvefaster. -

Next, the PepsiCo manual suggests that employees shake or stir the solution. These are forms of a,
.i'-." which brings fresh
it
solvent in contact with the solute particles.

Finally,thePepsiComanualsuggeststhatemplol,eescrushthesugarintosmaliparticlestoincreasethssri' i' a'" of

the solute which will allow the solvent to come in contact with the solute at a greater rate. -t4,
3. Once all of the sugar and other solutes have been dissolved in the water, the next step in producing soda is to carbonate the u,ater
(i.e.carbondioxidegasmustbedissolvedinthewater). Amajorfactorthataffectsthesolubilityofgasesisthepressureabovethe
liquid it is dissolved in.

A) Henry's Law states that the solubiliry of a gas in a liquid is; dlreltly / inversely proportional to the pressure above tbe--
liquid. In other words, when the pressure above a liquid increasE{the solubiliry of the dissolved gas will decrease /,E=cIease.
it il
Equation ---+
Pr ?,
B) The solubility of CO2 in water is only 0.22 gfi- at 1.0 atm. If the bottling technician wants to increase the solubility of the
CO2 in a bottle of Mt. Dew to 0.60 glL,whatpressure does he/she need to increase the pressure inside the bottle to before
sealing it?

c_:-ruJ: ,\r_ :0"@t/,

, .
?-P -/z )-*y' D-, O
| -A ctwl ,\ {)" t,, 4.2"r

k
?,
Vz, z-1 21 . {IJ?-j!fal