5. based on the following reaction: _fea(so4)3 +_ koh > _k2so4 + _fe(oh)
a). balance the reaction
b). how many mole of potassium hydroxide (koh) would be needed to create 1 mole of k, so,?
c). how many mole of fe(oh), would be produced from reacting 4 mole of fe (

a. Fe₂(SO₄)₃  + 6 KOH  →  3 K₂SO₄  +   2Fe(OH)₃

b. 2 mol of KOH

c. 8 mol of Iron(II) hydroxide

Explanation:

This is the balanced reaction

Fe₂(SO₄)₃  + 6 KOH  →  3 K₂SO₄  +   2Fe(OH)₃

b. Ratio is 3:6 so,

For 3 mol of potassium sulfate, I needed 6 mol of KOH

For 1 mol of potassium sulfate I would need (1 .6 )/3 = 2 mol of KOH

c. 1 mol of iron(III) sulfate, produce 2 mol of Iron(II) hydroxide

4 mol of iron(III) sulfate, will produce (4x2), 8 mol of Iron(II) hydroxide

a) Fe2(SO4)3 + 6KOH → 3K2SO4 + 2Fe(OH)3

b) 2 moles of KOH

c) 8 moles of Fe(OH)3

Explanation:

Step 1: The balanced equation

Fe2(SO4)3 + 6KOH → 3K2SO4 + 2Fe(OH)3

Step 2: Data given

Molar mass of K2SO4 = 174.26 g/mol

Molar mass of KOH = 56.11 g/mol

Molar mass of Fe(OH)3 = 106.87 g/mol

Molar mass of Fe2(SO4)3 = 399.88 g/mol

How many mole of potassium hydroxide (KOH) would be needed to create 1 mole of K2SO4 ?

Step 3: Calculate moles of potassium hydroxide (KOH)

For 1 mol Fe2(SO4)3 we need 6 moles of KOH to produce 3 moles of K2SO4 and 2 moles of Fe(OH)3

To produce 1 mol of K2SO4 we need 2*1 = 2 moles of KOH

How many mole of Fe(OH)3, would be produced from reacting 4 mole of Fe2(S04)3 ?

Step 4: Calculate moles of Fe(OH)3

For 1 mol Fe2(SO4)3 we need 6 moles of KOH to produce 3 moles of K2SO4 and 2 moles of Fe(OH)3

When 4 moles of Fe2(SO4)3 will be consumed, there will be produced 2*4 = 8 moles of Fe(OH)3

it's c. elements are placed in rows based on how may valencies electrons have.

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.”