Según la Organización Mundial de la Salud, el nitrato de plata ( densidad = 4.35 g/cc ) es una sustancia con propiedades cáusticas, astringente, antiséptica y antiinfecciosa que apenas puede absorberse por la piel. Calcular la cantidad de agua necesaria para preparar 800 mL de una disolución 2 M de nitrato de plata. Ayuda porfavor

737.52 mL de agua

Explanation:

En este caso solo debes usar la expresión de molaridad de una solución la cual es:

M = moles / V

Donde:

V: Volumen de solución.

Como queremos saber la cantidad de agua, queremos saber en otras palabras cual es la cantidad de solvente que se utilizó para preparar los 800 mL de disolución.

Una disolución se prepara con un soluto y solvente. El soluto lo tenemos, que es el nitrato de plata. Con la expresión de arriba, calculamos los moles de soluto, y luego su masa. Posteriormente, calculamos el volumen con la densidad, y finalmente podremos calcular el solvente de esta forma:

V ste = Vsol - Vsto

Primero calcularemos los moles de soluto:

moles = M * V

moles = 2 * 0.800 = 1.6 moles

Con estos moles, se calcula la masa usando el peso molecular reportado que es 169.87 g/mol:

m = moles * PM

m = 1.6 * 169.87 = 271.792 g

Ahora usando el valor de la densidad, calcularemos el volumen de soluto empleado:

d = m/V

V = m/d

V = 271.792 / 4.35

V = 62.48 mL

Finalmente, la cantidad de agua necesaria es:

V agua = 800 - 62.48

V agua = 737.52 mL

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.”