At the Cardinal Chocolate Factory, a new formula for dark chocolate is being tested. A small
batch of 75 wt % chocolate calls for 700 g roasted cocoa beans, 50 g cocoa butter, and 250 g
sugar. Unfortunately, only 605 g of cocoa beans could be obtained for the trial. What are the
masses (g) of the cocoa butter and sugar to maintain the 75 wt % chocolate (cocoa beans + cocoa
butter)?

. For quick preparation of a cup of hot chocolate in a cafeteria, cocoa powder and sugar

are added in a cup of water and the solution is heated by direct steam injection. If the

initial temperature of all the ingredients is 15 ℃, the final temperature is 95℃, the mass

of the solution is 150g initially, and the heat capacity of the solution is 3.8 kJ/kg ℃,

calculate how much saturated steam at 110 ℃ will be used. State your assumptions.