According to the UCLA Department of Chemistry and Biochemistry, the equivalent weight is the weight required to provide the equivalent of one proton or one hydroxide anion. You can calculate this in a few minutes using a formula and some information about the molecule in question. You need the molecular formula and a copy of the periodic table for this calculation. The following method shows how to calculate the theoretical equivalent weight.
Know MoreLocate this number under the atomic symbol on the periodic table. For example, carbon, with the atomic symbol C, has an atomic weight of 12.011 grams per mole.
Multiply the atomic weight by the element's subscript in the molecular formula and add. In hydrates, multiply the weight of the water molecule by the number located between the dot and the H2O and add to the total.
Divide the molecular weight by the number of hydrogen protons it donates as acid or the number of hydroxide (OH)- anions it produces as a base. Use the units of grams per equivalent of H+ or grams per equivalent of (OH)-, depending on the ion species the molecule donates to the reaction.
To determine the acreage from a perimeter, the perimeter measurements must offer sufficient information to deduce the area of the enclosed shape. The formula and necessary information differs depending on the shape. Acreage can be determined from any unit of length or area, although different conversion formulas are needed for metric units and imperial units of measurement.
Full Answer >Mechanical advantage is calculated differently depending on the type of simple machine being used. In general, mechanical advantage is a ratio of the force exerted by the machine to the force applied to the machine.
Full Answer >Calculate the sum of an arithmetic sequence with the formula (n/2)(2a + (n-1)d). The sum is represented by the Greek letter sigma, while the variable a is the first value of the sequence, d is the difference between values in the sequence, and n is the number of terms in the series.
Full Answer >The average check for a restaurant can be calculated by looking at the median-priced and most popularly ordered items from the menu and then calculating the average amount of customers seated at a time. Calculating the average check amount is very important in determining a restaurant's revenue margins. Once this number is found, it can be multiplied with the number of guests served during a dinner service to calculate an approximation of revenue for any particular measurement of time, whether referring to a dinner service or a whole fiscal year.
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