Limiting reactant quiz

2fe + 3h2so4 -> fe2(so4)3 + 3h2

it is necessary to balance equations in order to get the proper amount of reactants as well as products in order not to make a miscalculation.

you cannot change the subscripts as that would change the substance itself. for instance, diatomic elements such as h2 only have the subscript two when a gas. another example would be so4, if you were to change the subscript, the element would no longer be sulfate.

we change the coefficients instead as that only changes the number of molecules rather than the substance itself.

hope this !

first let us lay out the formula for potential

and kinetic energy:

pe = mgh

ke = (mv^2)/2

where: m=mass, v=velocity, g=gravitational

acceleration, h=height

calculating for mass using the known values of

pe:

340j = m (9.81 m/s^2) (50ft) (1m/3.28ft)

m = 2.27 kg

the law of conservation of energy states that

energy is neither created nor destroyed. therefore, the change in kinetic

energy from 50 ft to 35 ft would be equal to the change in potential energy

from 50 ft to 35 ft. however it would be opposite in signs since one is losing

while other is gaining.

ke(35ft) – ke(50ft) = - [ pe(35ft) – pe(50ft]

ke(50ft) = 0 since the brick is initially at rest

ke(35ft) = 340j - 2.27kg (9.81 m/s^2) (35ft)

(1m/3.28 ft)

ke(35ft)

= 102.38 j

pre-sliced bread is a relatively recent development in baking technology. previous to that, it was always sold in a bakery in daily-made contiguous loaves with no wrapping, and was moderately perishable, usually being used with a day or two (which is why every bakery had a discounted “day-old” bread table.) therefore, pre-sliced bread would grow stale quickly. the hard crust provided a protective layer, and once the exposed dry slice left from the previous cut was removed, the interior was still soft.

what keeps bread soft is the moisture retained in the crumb (the light spongy part that’s not crust). the reason the crust develops is the surface of the dough gets exposed to hot dry air during baking which browns the outer layer and seals it, preventing all the moisture from escaping the dough. longer exposure to air will also eventually cause your bread to lose flavor and become stale.

people were used to cutting slices as they needed them and storing bread in a specially-made wooden or metal breadbox or pail with a lid to preserve it longer, but the first automatically sliced commercial loaves were produced on july 6, 1928, in chillicothe, missouri, using a machine invented by otto rohwedder, an iowa-born, missouri-based jeweler.[1] pre-sliced bread would indeed dry out, were it not for another 20th century technology: the plastic bag. bread could now be pre-sliced, and if the enclosing bag remains sealed as much as possible, the bread will remain soft and fresh for longer than if sitting unwrapped on a shelf or enclosed in a bread box that is not air-tight. sealed packaging meant bread could also be sold on store shelves and eliminate frequent trips to a bakery.

sealing bread in a plastic bag had another effect: the moisture in the loaf will re-distribute into the crust and soften it, which is sometimes more pleasing in a sandwich - especially for children whose teeth might not yet be strong enough to tear through a hard crust. a homemade loaf of bread can be sealed in a bag overnight and the crust will become soft like store-bought sandwich bread.

these were novel changes in how bread was produced and sold, which led to the coining of the phrase “the greatest thing since sliced bread.”

shield volcanos are angry and get mad over the smallest things so much that there heads erupt   pahoehoe and a'a lava. a composite volcano is the poller opposite of a shield volcano. its   peaceful thing and knows how to control its emotions.