All Chapters
Ch.1 - Intro to General Chemistry
Ch.2 - Atoms & Elements
Ch.3 - Chemical Reactions
BONUS: Lab Techniques and Procedures
BONUS: Mathematical Operations and Functions
Ch.4 - Chemical Quantities & Aqueous Reactions
Ch.5 - Gases
Ch.6 - Thermochemistry
Ch.7 - Quantum Mechanics
Ch.8 - Periodic Properties of the Elements
Ch.9 - Bonding & Molecular Structure
Ch.10 - Molecular Shapes & Valence Bond Theory
Ch.11 - Liquids, Solids & Intermolecular Forces
Ch.12 - Solutions
Ch.13 - Chemical Kinetics
Ch.14 - Chemical Equilibrium
Ch.15 - Acid and Base Equilibrium
Ch.16 - Aqueous Equilibrium
Ch. 17 - Chemical Thermodynamics
Ch.18 - Electrochemistry
Ch.19 - Nuclear Chemistry
Ch.20 - Organic Chemistry
Ch.22 - Chemistry of the Nonmetals
Ch.23 - Transition Metals and Coordination Compounds

Solution: Popcorn pops because the horny endosperm, a tough, elastic material, resists gas pressure within the heated kernel until the pressure reaches explosive force. A 0.25-mL kernel has a water content of 1

Problem

Popcorn pops because the horny endosperm, a tough, elastic material, resists gas pressure within the heated kernel until the pressure reaches explosive force. A 0.25-mL kernel has a water content of 1.6% by mass, and the water vapor reaches 170°C and 9.0 atm before the kernel ruptures. Assume that water vapor can occupy 75% of the kernel’s volume. 

(a) What is the mass (in g) of the kernel?