A student mixes 5.00 mL 2.00 X 10~3 M Fe(NO3)3 with 5.00 mL 2.00 X 10-3 M KSCN. She finds that in the equilibrium mixture the concentration of FeSCN2+ is 1.40 X 10-4 M. Find Kc for the reaction Fe3+(aq) + SCN-(aq) (arrows) FeSCN2 (aq).
Step 1. Find the number of moles Fe3+ and SCN- initially present. (Use Eq. 3.)
moles Fe3+; moles SCN-
Step 2. How many moles FeSCN2+ are in the mixture at equilibrium? What is the volume of the equilibrium mixture? (Use Eq. 3.)
.
mL; moles FeSCN2+
How many moles of Fe3+ and SCN~ are used up in making the FeSCN2"1"?
.
moles Fe3+; moles SCN-
Step 3. How many moles of Fe3+ and SCN- remain hi the solution at equilibrium? (Use Eq. 4 and the results of Steps 1 and 2.)
molesFe3+ molesSCN-
Step 4. What are the concentrations of Fe3*, SCN-, and FeSCN2+ at equilibrium? What is the volume of the equilibrium mixture? (Use Eq. 3 and the results of Step 3.)

[Fe3+] = M; [SCN-] = M; [FeSCN2*] = M
mL
Step 5. What is the value of Kc for the reaction? (Use Eq. 2 and the results of Step 4.)
Kc=

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.”

both adhesion and cohesion are attractions.

they are different in that adhesion is the force of attraction between the molecules of two different substances, whereas cohesion is the force of attraction between molecules of the same substance.

possible examples include capillary action, in which the adhesion between water and glass causes the water to rise in a narrow tube against the force of gravity.

because of hydrogen bonding, water is extremely cohesive.

this causes molecules on the surface of water to be drawn inward, which is why drops of water form beads on smooth surfaces.

hope this .