What is 0.000234 in scientific notation

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

why do the isotopes of a particular element behave differently in nuclear reactions but the same in chemical reactions? chemical reactions involve changes to electrons in an atom; isotopes do not differ in electrons, and so they react the same way during chemical changes.

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.”