Question 1

For a party tonight you want to make your special hamburgerrecipe. You have only the following ingredients:

10 meat patties

24 buns

18 cheese slices

If you need to make as many complete hamburgers as possible andeach hamburger must follow your special hamburger recipe contain 1meat patty, 2 bun halves, and 2 cheese slice, then what is themaximum number of complete hamburgers can you make given thereagents, I mean ingredients, that you have on hand?

You can make a maximum of 24 hamburgers.
You can make a maximum of 9 hamburgers.
You can make a maximum of 10 hamburgers.
You can make a maximum of 18 hamburgers.
You can make a maximum of 12 hamburgers.  

QUESTION 2

Write down logical dimensional analysis steps, starting with thegiven number of each ingredient and ending up with numbers ofhamburgers; match the number of food reagents available with thenumber of hamburgers just that reagent could make if thatingredient is all that controlled your hamburger production thatday.

10 meat patties

33 tomato slices

18 cheese slices

24 buns halves

A. 9 hamburgers

B.12 hamburgers

C. Wait a minute! Tomatoes aren't in this receipe.

D.10 hamburgers

QUESTION 3

Given the food supplies for the party (the reagents) in problem#1 above. Which \"reagent\" would make the largest number ofhamburgers if the \"yield\" were only based on that reagent? Notethis is NOT the limiting reagent. This is the fantasy scenario. Ifyou follow the recipe, it is impossible to make this number ofhamburgers because one of the other reagents will be used up.

The buns could make 24 complete hamburgers.
The patties could make 20 complete hamburgers.
The cheese could make 18 complete hamburgers.
The cheese could make 9 complete hamburgers.
The buns could make 12 complete hamburgers.
The patties could make 10 complete hamburgers.

QUESTION 4

Given the food supplies for the party (the reagents) in problem#1 above. Which \"reagent\" would make the fewest number ofhamburgers if the \"yield\" were only based on that reagent and youfollowed the recipe? The reagent you choose is called the limitingreagent because it makes the least amount of the product. It makesthe least amount of product because it's completely consumed.

The buns would make 12 complete hamburgers.
The patties would make 10 complete hamburgers.
The cheese would make 18 complete hamburgers.
The cheese would make 9 complete hamburgers.

QUESTION 5

Given the food reagents in Problem #1, after the maximum numberof hamburgers are made, what number of each excess reagent will beleft over?

Here's how to do this: start with the number of the limitingreagent and calculate the number of each of the other reagentsCONSUMED when the limiting reagent is completely used up. Subtractthose from the number your started with and that's what's left overfor that reagent. All ingredients will be left over EXCEPT for thelimiting reagent.

1 meat patty, 0 cheese slices, and 6 bun halves
9 meat patties, 9 cheese slices, and 2 bun halves
9 patties, 2 cheese slices, and 12 bun halves
0 patties, 5 cheese slices, and 10 bun halves

QUESTION 6

This limiting reagent hamburger quiz is analogous to thechemical limiting reagent problems we've been studying in manyways. Match the following correctly:

The word must in the first problem describing that eachhamburger must be composed of a certain recipe corresponds to:

Determining the food item that will make the fewest number ofhamburgers corresponds to:

Determining which and how much of each food items will be leftover after the hamburgers are made corresponds to:

Determining which food item makes the most hamburgerscorresponds to:

A. the process of determining the limiting reagent in chemicalanalysis.
B. nothing useful in chemical analysis.
C. the stoichiometric relationship between reactants andproducts.
D. the process of determining the excess reagents in chemicalanalysis.