The diagram shows how air circulation forms a sea breeze on a warm day. A beach meets the sea in the middle of the image with a blue sky above containing a bright sun. On top above the water is A pair of arrows changing from red to blue pointing right toward the sea labeled 1 Return Flow. Then a blue arrow points down over the sea labeled 2 Cool. Then a pair of arrows going from blue to red point left labeled 3 Sea Breeze. Then a red arrow points up over the sand labeled 4 Warm.

Which best describes what is happening in the diagram?
At point 1, the air in the convection current is warmer and denser than at point 3 because its molecules contain more kinetic energy.
At point 2, the air absorbs thermal energy from the surrounding air, which causes it to become heavier and sink.
At point 3, the air in the convection current is cooler and lighter than the air in other parts of the current, so it is preparing to rise.
At point 4, thermal energy from warm air over the land is transferred upward toward cooler areas of the atmosphere.

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?