Acetic acid and water react to form hydronium cation and acetate anion, like this: (aq)(l)(aq)(aq) imagine of are removed from a flask containing a mixture of , , and at equilibrium, and then answer the following questions. what is the rate of the forward reaction before any hch3co2 has been removed from the flask? zero. greater than zero, but less than the rate of the reverse reaction. greater than zero, and equal to the rate of the reverse reaction. greater than zero, and greater than the rate of the reverse reaction. what is the rate of the forward reaction just after the hch3co2 has been removed from the flask? zero. greater than zero, but less than the rate of the reverse reaction. greater than zero, and equal to the rate of the reverse reaction. greater than zero, and greater than the rate of the reverse reaction. what is the rate of the forward reaction when the system has again reached equilibrium? zero. greater than zero, but less than the rate of the reverse reaction. greater than zero, and equal to the rate of the reverse reaction. greater than zero, and greater than the rate of the reverse reaction. how much less hch3co2 is in the flask when the system has again reached equilibrium? none. some, but less than 217. mmol.

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explanation:

in the given question, the partial pressure is calculated by using the ideal gas equation, that is, pv = nrt

here, p is pressure, v is volume = 25 l, n is number of moles = 0.0104 moles, r is gas constant = -0.0821 l.atm / mol.k

t is temperature = 273 k

p = nrt / v

p = (0.0104 mol × 0.0821 l.atm / mol.k × 273 k) / 25 l

= 0.0093 atm

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.”

the ideal gas law equation is as follows

pv = nrt

where p - pressure

v - volume

n - number of moles

r - universal gas constant

t - temperature

so if the pressure, volume and temperature are already known

we are left with n and r

since r is the universal gas constant that has a known fixed value then r too is known

so we are left with 'n'

once we know temperature volume and pressure

we can find the number of moles of gas present using the ideal gas law equation

this is not my own answer, this is an answer for the same question by the user blahblahmali. i do not claim ownership of this account.