It is often important to calculate percent yield in a chemical reaction to estimate the efficiency of a chemical reaction. Percent yield is defined as
Percent yield= (actual/theoretical)*100%. The actual yield is the amount of product in a chemical reaction, determined by weighing a product on a balance. Theoretical yield is a quantity calculated from a balanced chemical equation, using mole ratios and molar masses. The theoretical yield is the maximum amount of product formed in a chemical reaction from the amount of reactants used.
When we perform stoichiometric calculations to determine the amount of product produced – that is a theoretical yield. But when we actually perform the experiment in a lab setting, we usually find we do not get as much product, we usually get a smaller actual yield due to human error or other experimental error.
To calculate the percent yield, the actual yield and theoretical yield are needed. You prepared cookie dough to make 5 dozen cookies. The phone rings and you answer. While talking, a sheet of 12 cookies burn and you have to throw them out. The rest of the cookies are okay. What is the percent yield of edible cookies?
Theoretical yield 60 cookies possible
Actual yield 48 cookies to eat
Percent yield 48 cookies x 100 = 80% yield
Examples:
Ans: theoretical yield of CO 30.0 g O 2 x 1 mol O 2 x 28.01 g CO = 52.5 g CO (theoretical)
2 mol CO
percent yield 40.0 g CO (actual) x 100 = 76.2 % yield 52.5 g CO (theoretical)
N 2 (g) + 3H 2 (g) →2NH 3 (g)
5.00 g H 2 x 1 mol H2 x 2 mol NH 3 x 17.03 g NH 3= 28.2 g NH 3 (theoretical)
2.106 g H2 3 mols H2
Percent yield = 16.0 g NH3 x 100 = 56.7 % 28.2 g NH 3
The following activity has been taken from AACT
Cookie Stoichiometry
Stoichiometry is a process in which the equation for a chemical reaction is used like a recipe. We will do mass to mass problems, limiting reactant problems, and percent yield problems just like we did with this cookie recipe. It will be a piece of cake!!
Original Nestle Tollhouse Cookie Recipe Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
11 minutes, 375° Makes 60 cookies.
Use the above cookie recipe to answer the following questions. Be sure to show your work and cross out units.
In the above reaction, 46.0 g of C2H5OH produces 35.9 g diethyl ether. What is the percent yield?
Ans: 1. 83.4% 2. 96.9%