Look at the chemical formula for the compound and locate each of the elements on the periodic table. Write down each of the molar masses listed and multiply them by the number of the specific element in the formula. Add the molar masses together to find the total molar mass in grams.  For example, if you want to find the molar mass of Ca(OH)2, then find the molar mass of calcium (40 g), oxygen (16 g), and hydrogen (1 g). There are 2 oxygen and 2 hydrogen atoms in the compound. The total molar mass of oxygen is 2 x 16 g = 32 g. The molar mass for hydrogen is 2 x 1 g = 2 g. Add the molar masses together to get 40 g + 32 g + 2 g = 74 g/mol. Count the number of hydrogen atoms (H) in an acidic compound or hydroxide molecules (OH) in a basic compound. Divide the total molar mass you found by the number of atoms or molecules so you can find the weight of 1 equivalent, which is the mass of 1 mole of hydrogen or hydroxide. Label your answer “g/eq” to represent equivalent weight. In this example, Ca(OH)2 has 2 hydroxide molecules, so the equivalent weight is 74 g/mol ÷ 2 = 37 g/eq. After you find the equivalent weight, divide it by the mass of the compound listed on the solution or written in the problem you’re solving. The answer will be the number of equivalents found in the solution so you’re able to calculate the normality. Label your answer “eq” for “equivalent.” If the example has 75 g of Ca(OH)2, then 75 g ÷ 37 g/eq = 2.027 eq. Measure the total volume of the solution and write down your answer in liters. Use the number of equivalents you just found and divide it by the volume of the solution to get the normality. Label your answer with an “N” when you’re finished. If you have 75 g of Ca(OH)2 in an 8 L solution, then divide the number of equivalents by the volume for 2.027 eq ÷ 8 L = 0.253 N.
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One-sentence summary -- Find the total molar mass of the compound. Divide the molar mass by the number of hydrogen or hydroxide molecules. Divide the actual mass of the compound by the equivalent weight. Divide the number of equivalents by the volume of the solution in liters.

Q: If you choose the powdered option, you have it easy! Making powdered lemonade is a quick and simple process.  Buy lemonade powder from the grocery store. Follow the instructions on the packaging to mix it with water. Mix it thoroughly until all the powder has dissolved. Taste the lemonade to see if it's too strong (add more water) or too weak (add more powder). When you're happy with your lemonade, you're ready to sell it! If you choose fresh lemonade, you have to do a little more work, but you’ll have a delicious, healthier product. Start by gathering all your ingredients. The following will make about a gallon of lemonade:  8 lemons 2 cups of sugar 1 cup of hot water 1 gallon of cold water When you roll your lemons before squeezing them, they tend to release more juice. Put each lemon down on a table, then press the heel of your palm into it. Roll it back and forth against the surface until you feel it starting to lose its firmness. When you're finished rolling, cut each lemon in half. If you add your ice directly to the pitcher of lemonade, the ice will melt over the course of the day. You'll end up with watered down lemonade. Instead, refrigerate your lemonade before selling it. Just have a bag or cooler of ice by your lemonade stand so customers can add fresh ice to their drinks when they buy them. Once you have your lemonade base, you can make little adjustments to give your customers an option of different lemonade flavors.  Make strawberry lemonade: chop 2 cups of strawberries and toss them with 1/2 cup of sugar. Let it sit at room temperature for about 45 minutes, then drain the "syrup" away from the berries. Add 1 tablespoon of syrup for each glass of lemonade.  You can repeat those steps with any berry to make raspberry, blueberry, or whatever kind of lemonade you want! Put sliced watermelon in a blender, and mix the resulting water into your lemonade for watermelon lemonade.  Be creative! Experiment with as many flavors as you can think of over the summer!
A: Make powdered lemonade. Make fresh-squeezed lemonade. Roll your lemons. Don’t combine the lemonade and ice immediately. Serve more than one kind of lemonade.

Article: Most farmers start off with 2 to 5 cows. They may not have the money or experience to handle more. Focus on getting a few healthy cows, then turning them into profit so you are able to afford more. Sell your products at a local level to get started.  Keeping only a few cows means your land won’t be overwhelmed. Cows take up a lot of space and may eat pastures to ruin if you aren’t careful. If you have the money and experience, starting with a whole herd is possible, but be careful. Make sure you have barn and pasture space. A beef farm is much more flexible than a dairy farm. Cattle ranchers sell cows once or twice a year, usually in the fall. They spend the rest of the time tending to their herd, ensuring that the cows grow strong and muscular.  Beef ranchers tend to rely on public lands or good pastures. To have a healthy herd, you need plenty of land space. The cows roam around and forage a lot. The overhead cost to start up is comparatively low besides purchasing land. You may not be able to find good grasslands in some areas, while the beef market may be competitive in others. Dairy farmers need to be very diligent to ensure their cows produce as much milk as possible. Dairy cows require a specific diet filled with nutrients, which makes them costlier to raise. They have to be fed and milked at the same time every day, but the result is that good cows produce milk year round.  The startup costs are greater in dairy farming than beef farming. Dairy farms need extra equipment, such as stanchions and milking machines. The cows require quality hay. To get the cows to produce milk, you may wish to keep a bull around. Bulls are a little trickier to handle safely. If you don’t want bulls, use artificial insemination, then sell male calves for extra profit. Calving farms are useful, but most farmers don’t recognize the opportunity to sell calves. It is somewhat similar to dairy farming, except without the need for milking equipment. You raise the calves either as veal or sell them to other people, from other farmers to show clubs like 4-H.  You need a separate calving bard and also have to consider keeping a bull or using artificial insemination. Calves are quick profit because you don’t need to wait for them to grow up. Don't sell all of your calves, though. Keep a few for your farm. Each cow needs about 1 1⁄2 to 2 acres (0.61 to 0.81 ha) of pasture space per cow calf pair. This amount of space provides enough roughage for a year. Most farmers are able to keep multiple cows on a single pasture if they’re careful. If you leave too many cows in a pasture, they eat all of the grass. To prevent this, farmers rotate the cows to different fields. As long as you’re careful not to strain your resources, your fields will continue to produce roughage.
Question: What is a summary of what this article is about?
Start with a small farm and a handful of cows at first. Choose beef ranching for a lower-maintenance cattle farm. Start a dairy farm for a more intensive but constant product. Raise calves for a unique farm that may fill a local need. Aim on having plenty of pasture space for your cows to roam.