Suppose 11.4g of ammonium chloride is dissolved in 250 ml of a 0.3m aqueous solution of potassium carbonate. calculate the final molarity of ammonium cation in the solution. you can assume the volume of the solution doesn't change when the ammonium chloride is dissolved in it. be sure your answer has the correct number of significant digits.

The molarity of the final ammonium cation is 0.252M

Explanation:

Step 1: Data given

Mass of ammonium chloride (NH4Cl) = 11.4 grams

Volume of 0.3 M aqueous solution of potassium carbonate (K2CO3) = 250 mL = 0.250L

Step 2: The balanced equation

2NH4Cl + K2CO3 → 2KCl + (NH4)2CO3

Step 3: Calculate moles of (NH4)Cl

moles (NH4)Cl = 11.4 grams /53.49 g/mol

Moles (NH4)Cl = 0.213 moles

Step 4: Calculate moles of K2CO3

Moles K2CO3 = Molarity * Volume

Moles K2CO3 = 0.3M * 0.250 L = 0.075 moles

Step 5: Calculate moles (NH4)Cl at the equilibrium

For 2 moles (NH4)Cl consumed, we need 1 mole of K2CO3 to produce 2 KCl and 1 mole of (NH4)2CO3

(NH4)2CO3l will dissolve in 2NH4+ + CO32-

Moles (NH4)2Cl = 0.213 moles - 2*0.075 = 0.063 moles

Moles NH4+ = moles (NH4)Cl = 0.063 moles

Step 6: Calculate Molarity of NH4+

Molarity = Moles / volume

Molarity of NH4+ = 0.063 moles / 0.250 L

Molarity of NH4+ = 0.252 M

The molarity of the final ammonium cation is 0.252M

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.”