The odor of fish is due primarily to amines, especially methylamine (CH3NH2). Fish is often served with a wedge of lemon, which contains citric acid. The amine and the acid react forming a product with no odor, thereby making the lessthan- fresh fish more appetizing. Using data from Appendix D, calculate the equilibrium constant for the reaction of citric acid with methylamine, if only the first proton of the citric acid (Ka1) is important in the neutralization reaction.

first, consult an activity series chart to determine if al is more reactive than fe. it is, so it will replace the fe. now, one can continue with the problem.

next, make sure you have a correctly balanced equation.

3feo + 2al ==> 3fe + al2o3

now, determine which reactant (feo or al) is in limiting supply.

moles feo present = 125 g x 1 mole/71.8 g = 1.74 moles

moles al present = 25.0 g x 1 mole/26.98 g = 0.927 moles

since from the balanced equation, it take 3 mol feo for every 2 mol al, al will be limiting.

you can determine this simply by dividing moles of each by their coefficient in the balanced equation. for example: 1.74/3 = 0.58 and 0.927/2 = 0.464. al is less, so it is limiting.

finally, using the stoichiometry in the balanced eq. determine mass of fe that can be produced from 0.927 moles of al.

0.927 moles al x 3 moles fe/2 moles al x 55.8 g/mole = 77.6 g