Mass of watch glass + filter paper = 105.98 g Mass of watch glass + filter paper + crystallized product = 109.03 g
Mass of uncrystallized product (show work) =
Mass of methyl benzoate = 3.08 g
Volume of nitric acid used = 2.0 mL

Theoretical yield based on each of the starting materials

(Please use two Dimensional Analysis (DA) equations, one for the maximum amount of product obtainable from the amount of methyl benzoate you used and the other from the concentrated nitric acid, then use the lesser of the two to determine the Limiting Reagent; you must determine the number of moles in 2.00 mL of concentrated nitric acid [concentration 69.0% (w/w), and density (1.42 g/mL)].

Required:
a. Identity of the Limiting reagent (LR) based on the above two DA equations =
b. Max amount of product obtainable from the LR =
c. Mass of the product you obtained:

Explanation:

Mass of uncrystallized product = (Mass of watch glass + filter paper + crystallized product) - (Mass of watch glass + filter paper)  

Mass of uncreystaliized product = 109.03 gm - 105.98 gm

Mass of uncrystaliized product = 3.05 gm

For methyl benzoate;

mass = 3.08 g

no of moles = 3.08 g/ 136.15 g/mol = 0.0226 mole

It is possible for the formation of 1 mole of nitro methyl benzoate from a mole of methyl benzoate.

moles of nitro methyl benzoate that can be formed from 0.0226 moles of methyl benzoate = 0.0226 moles

∴

mass of nitro methyl benzoate = 0.0226 mol × 181.15 gm /mol

mass of nitro methyl benzoate = 4.098 gm

For HNO_3 solution:

mass = 1.42 gm/ml × 2.0 ml

mass = 2.84 gm

Mass of HNO3 in 2.84 gm solution

= 1.9596 gm

Moles of HNO3 =

= 0.0311 mole

1 mol of HNO_3 can be formed from 1 mole of nitro methyl benzoate

Thus; moles of nitro methyl benzoate that can be formed from 0.0311 mole of HNO_3 = 0.02256 mole

The mass for nitro methyl benzoate can now be determined as:

= 0.0311 mole × 181.5 gm/mole

= 5.634 gm

Since the mass formed from methyl benzoate is lesser, then methyl benzoate serves as the limiting reagent.

The mass obtainable from the LR = 4.098 gm

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.”