Drew would like to be able to brew the world's best cup of coffee. Henrik has designed his very own water to get the tastiest cup of coffee. Henrik's DesignWater 1.0 is produced from 1.00liter of demineralized water by adding 339.7 mg CaSO4 and 97.9 mg MgCl. You can assume that both salts are readily soluble and that the density of DesignWater 1.0 is 1000 kg/m³. 1. Calculate the ionic strength of DesignWater 1.0.

To avoid calcification (formation of CaSO₃) Drew wants to make a mixture where CaSO is replaced with NaCl. Since the ionic strength is potentially important for the taste of the coffee, he would like to have the same ionic strength in his new DesignWater 2.0 as in DesignWater 1.0. At the same time, he wants to avoid the water tasting of salt. Water tastes salty when it has a NaCl concentration of at least 0.5 g/L.

2. Show, with calculations, whether DesignWater 2.0 will taste salty.

Drew's DesignWater has been developed to be able to brew the tastiest coffee. In addition to the water, the temperature of the water is also very important for the taste of the coffee. The optimal taste is achieved at a brewing temperature of 95.0 C. Drew is working on building his own coffee machine that can brew the coffee at a given pressure. 4. What pressure must he set the machine to in order for (pure) water to boil at 95.0 C?