Instead of using 100% carbon dioxide to carbonate their beer a brewery uses a 70%-30% mix of nitrogen (70%) and carbon dioxide gasses (30%), respectively, to provide some carbonation but reduce the amount of fizz generated when the beer is opened. The total pressure inside the can is 253 kPa (2.5 atmospheres) when the temperature is 20 C.

Find the equilibrium (saturation) concentration of dissolved N₂ gas in the beer in units of mg/L. Assume that the Henrys Law constant for water gives a reasonable approximation of the correct answer.