Use the conservation of mass interactive to answer the question.

consider the reaction.

mns(s)+2hcl(aq)⟶mncl2(aq)+h2s(g)

if the small amount of mns is combined with the large amount of hcl, what is the mass of the products? the mass of any excess reactants will also be included in this total

the mass of the beaker is 400.00g. the mass of the beaker with the large amount of mns(s) and hcl(aq) after reaction is 508.76g. the mass of the beaker with the small amount of mns(s) and hcl(aq) after reaction is 454.35g.

The number of moles of product formed = 110.88g

Explanation:

MnS + 2HCl → Mn Cl_2 + h_2S

1 mole of MnS reacts with 2 moles of HCl to give 1 mole of MnCl_2 and 1 mole of H_2S.

If HCl is taken in large amount, then MnS is limiting reagent. Thus the formulation of the product depends upon the moles of MnS taken.

Let the moles of MnS = xg

Mass of MnS and HCl = 508.7 - 400 = 108.76 g

Moles = mass / molar mass

Moles of MnCl_2 = 108.7 / 123.5 = 0.880

The number of moles of product formed = moles of MnCl_2 * molar mass of MnCl_2

=0.880 * 126g

=110.88g

The number of moles of product formed = 110.88g

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.”