Limiting Regents and Percent Yield

The video explains the concept of limiting reagents in chemical reactions, using both a bologna sandwich analogy and a real reaction example. It discusses how to identify the limiting reagent and the importance of stoichiometry. The video also covers theoretical and percent yield, highlighting the difference between expected and actual product amounts in reactions.

In a chemical reaction, what determines the limiting reagent?

• The reagent that is most reactive

• The reagent that runs out first

• The reagent with the highest molar mass

• The reagent with the smallest mass

In the bologna sandwich example, why is bread considered the limiting reagent?

• Because bread has a higher molar mass

• Because bologna is more reactive

• Because bread is used up first

• Because there is less bread than bologna

When calculating the limiting reagent in a reaction, why is it important to convert mass to moles?

• Because moles provide a count of molecules

• Because mass can be misleading

• Because mass is not important in reactions

• Because moles are easier to measure

What is the theoretical yield in a chemical reaction?

• The efficiency of the reaction

• The amount of reactants used

• The actual amount of product obtained

• The amount of product expected if all reactants convert perfectly

How is percent yield calculated in a chemical reaction?

• The difference between actual and theoretical yield

• Actual yield plus theoretical yield, divided by 2

• Theoretical yield divided by actual yield, multiplied by 100

• Actual yield divided by theoretical yield, multiplied by 100