Balance
Na +CaCl, Ca + NaCl
PLS HELP ITS URGENT

first, consult an activity series chart to determine if al is more reactive than fe. it is, so it will replace the fe. now, one can continue with the problem.

next, make sure you have a correctly balanced equation.

3feo + 2al ==> 3fe + al2o3

now, determine which reactant (feo or al) is in limiting supply.

moles feo present = 125 g x 1 mole/71.8 g = 1.74 moles

moles al present = 25.0 g x 1 mole/26.98 g = 0.927 moles

since from the balanced equation, it take 3 mol feo for every 2 mol al, al will be limiting.

you can determine this simply by dividing moles of each by their coefficient in the balanced equation. for example: 1.74/3 = 0.58 and 0.927/2 = 0.464. al is less, so it is limiting.

finally, using the stoichiometry in the balanced eq. determine mass of fe that can be produced from 0.927 moles of al.

0.927 moles al x 3 moles fe/2 moles al x 55.8 g/mole = 77.6 g

the number of valence electrons for each molecule or ion is shown beneath the structure. remember hydrogen will not have more than two electrons. this hydrogen is part of a covalent bond (sharing two electrons). a double bond here would cause hydrogen to share four electrons with phosphorus.

answer : one can design an experiment using a liquid and an additive that can be added to the liquid and observe the chemical changes in the reaction species.

one would need a beaker which is filled with a known amount of the liquid in which thermometer is placed to measure the temperature changes; after addition of the additive to the liquid solution one can note down the temperature change and find whether the reaction is endothermic or exothermic in nature. by subtracting the initial temperature value with the final temperature one can find the temperature changes.

various combinations of liquid and additive can be used. liquid in this case can be a known quantity of water and additives can be epsom salt or without epsom salt the experiment can be conducted to notice the changes. water and ice, hydrogen peroxide and dry yeast, vinegar and baking soda,etc.