Rhino horns and Chemical Reactions For many years, rhino horn has been used as a traditional medicinal ingredient in some East Asian countries. Users of Rhino horn claim that it relieves symptoms of arthritis, headaches, hallucinations, high blood pressure, and snake bites. Medicines must chemically react within the human body to have a relieving impact.
As this practice of using rhino horn has helped decimate (lower) the rhino population of Africa, scientists ran an experiment to test whether these traditional practices work and react with our bodies. Scientists gathered data on Keratin before and after human ingestion (after came from a stool sample in human feces). Keratin is the major chemical of rhino horn.

Density (g/mL) Melting Point (K) Boiling Point (K) Reactivity with HCl Color Flammability
Keratin before ingestion 1.5 450 575 High White/clear Low to none
Keratin after ingestion 1.5 452 578 high White/clear Low to none

1. What pattern(s) do you see in the data?

2. Identify data that can be used from this table to provide evidence for the scientist’s conclusion.

3. What additional evidence could be considered to support:
a. The claim of rhino horn users?

b. The claim of rhino horn medicine critics (people who criticize it’s use)?

Consider the equilibrium system: 2icl(s) ⇄ i2(s) + cl2(g) which of the following changes will increase the total amount of of cl2 that can be produced? all of the listed answers are correct decreasing the volume of the container removing the cl2 as it is formed adding more icl(s) removing some of the i2(s)

Is it safe to take 450mg of diphenhydramine hydrochloride?

Activity two: just lemons, inc. production here's a one-batch sample of just lemons lemonade production. determine the percent yield and amount of leftover ingredients for lemonade production and place your answers in the data chart. hint: complete stoichiometry calculations for each ingredient to determine the theoretical yield. complete a limiting reactant-to-excess reactant calculation for both excess ingredients. water sugar lemon juice lemonade percent yield leftover ingredients 946.36 g 196.86 g 193.37 g 2050.25 g 89% just lemons lemonade recipe equation: 2 water + sugar + lemon juice = 4 lemonade mole conversion factors: 1 mole of water = 1 cup = 236.59 g 1 mole of sugar = 1 cup = 225 g 1 mole of lemon juice = 1 cup = 257.83 g 1 mole of lemonade = 1 cup = 719.42 g show your calculations below. analysis questions 1. based on taste observations only, which ingredients were in excess in the lemonade samples in activity one? in activity one the excess substances for each sample were the water and sugar. 2. based on the data in activity two, which excess ingredients are affecting the taste of the lemonade in the sample batch? 3. what can just lemons, inc. do during production to reduce the amount of excess ingredients and improve the taste of their lemonade? 4. try to reduce the amount of leftover ingredients by changing the amount of one, two, or all three starting ingredients. show your stoichiometric calculations below. 5. during factory inspection, just lemons, inc. discovered that a water valve to the lemonade mixing station was not functioning. once they repair it, more water will enter the mixing station. from what you know about the limiting and excess ingredients for current lemonade production, what advice would you give engineers about the upcoming increase in water?