Will name brainliest
A precipitate of lead(II) chromate can be formed using the reaction below.

Pb(ClO3)2(aq) + Na2CrO4(aq) → PbCrO4(s) + 2 NaClO3(aq)

A chemist prepared the following two solutions and mixed them together in a large flask.
Solution A: 88.0 grams of solid Pb(ClO3)2 dissolved in 200 mL of water
Solution B: 40.9 grams of solid Na2CrO4 dissolved in 350 mL of water

What was the limiting reagent in the reaction that occurred when the solutions were mixed together, and which reagent remained in the solution after the reaction had occurred?
A
Pb(ClO3)2 was the limiting reagent, and Na2CrO4 remained in the solution.

B
Na2CrO4 was the limiting reagent, and Na2CrO4 remained in the solution.

C
Pb(ClO3)2 was the limiting reagent, and Pb(ClO3)2 remained in the solution.

D
Na2CrO4 was the limiting reagent, and Pb(ClO3)2 remained in the solution.

Option A is correct.

Pb(ClO3)2 was the limiting reagent, and Na2CrO4 remained in the solution.

Explanation:

The reaction is:

Pb(ClO₃)₂(aq) + Na₂CrO₄(aq) → PbCrO₄(s) + 2 NaClO₃(aq)

We determine the limiting reactant, so we need to convert the mass of the reactants, to moles:

88 g / 374.1 g/mol = 0.235 moles of Pb(ClO₃)₂

40.9 g / 162 g/mol = 0.252 moles of Na₂CrO₄

Ratio is 1:1 so, for 0.235 moles of Pb(ClO₃)₂, I need 0.235 moles of Na₂CrO₄ and for 0.252moles of Na₂CrO₄ I need 0.252 moles of Pb(ClO₃)₂.

We do not have enough Pb(ClO₃)₂ for the 0.252 moles of the sodium chromate, so the Pb(ClO₃)₂ is the limiting reactant and the Na₂CrO₄ is the excess reagent.

Option A is correct.

Pb(ClO3)2 was the limiting reagent, and Na2CrO4 remained in the solution.

Explanation:

Step 1: Data given

Solution A = 88.0 grams Pb(ClO3)2

Molar mass Pb(ClO3)2 = 374.1 g/mol

Solution B = 40.9 grams of  Na2CrO4

 Molar mass Na2CrO4 = 161.97 g/mol

Step 2: The balanced equation

Pb(ClO3)2(aq) + Na2CrO4(aq) → PbCrO4(s) + 2 NaClO3(aq)

Step 3: Calculate moles

Moles = mass / molar mass

Moles Pb(ClO3)2 = 88.0 grams / 374.1 g/mol

Moles Pb(ClO3)2 = 0.235 moles

Moles Na2CrO4 = 40.9 grams / 161.97 g/mol

Moles Na2CrO4 = 0.253 moles

Step 4: Calculate the limiting reactant

For 1 mol Pb(ClO3)2 we need 1 mol Na2CrO4 to produce 1 mol PbCrO4 and 2 moles NaClO3

Pb(ClO3)2 is the limiting reactant. It will completely be consumed (0.235 moles). Na2CrO4 is in excess. There will react 0.235 moles. There will remain 0.253 - 0.235 = 0.018 moles

Option A is correct.

Pb(ClO3)2 was the limiting reagent, and Na2CrO4 remained in the solution.

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.”

the ideal gas law equation is as follows

pv = nrt

where p - pressure

v - volume

n - number of moles

r - universal gas constant

t - temperature

so if the pressure, volume and temperature are already known

we are left with n and r

since r is the universal gas constant that has a known fixed value then r too is known

so we are left with 'n'

once we know temperature volume and pressure

we can find the number of moles of gas present using the ideal gas law equation

this is not my own answer, this is an answer for the same question by the user blahblahmali. i do not claim ownership of this account.