How many grams of iron can be produced from 3.65g of Iron (III) Sulfate? 3Mg + Fe2(SO4)3 --> 3MgSO4 + 2Fe A. 1.02g Fe B. 5.41g Fe C. 0.548g Fe D. 7.56g Fe

Option A. 1.02g of Fe.

Explanation:

Step 1:

The balanced equation for the reaction.

3Mg + Fe2(SO4)3 —> 3MgSO4 + 2Fe

Step 2:

Determination of the mass Fe2(SO4)3 that reacted and the mass of Fe produced from the balanced equation. This is illustrated below:

Molar Mass of of Fe2(SO4)3 = (2x56) + 3[32 + (16x4)] = 112 + 3[32 + 64] = 112 + 3[96] = 400g/mol

Mass of Fe2(SO4)3 from the balanced equation = 1 x 400 = 400g

Molar Mass of Fe = 56g/mol

Mass of Fe from the balanced equation = 2 x 56 = 112g

From the balanced equation above,

400g of Fe2(SO4)3 reacted to produce 112g Fe.

Step 3:

Determination of the mass of Fe produced by reacting 3.65g of Fe2(SO4)3.

This is illustrated below:

From the balanced equation above,

400g of Fe2(SO4)3 reacted to produce 112g Fe.

Therefore, 3.65g of Fe2(SO4)3 will react to produce = (3.65 x 112)/400 = 1.02g of Fe.

Therefore, 1.02g of Fe is produced from 3.65g of Fe2(SO4)3.

b. acid is the correct answer @jayxboof all social media

acid : acids are those which accepts an electron-pairs.

base : bases are those which donates ab electron-pairs.

alkali : it is a base that dissolves in water. it is basically a base and the ph greater than 7.

hydroxide ion : it is a poly-atomic ion which is negatively charged.

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.”