How many grams of NaCl (MM = 58.44g/mol) are in 250mL of a 0.75 molar solution?

Explanation:

We are asked to find how many grams of sodium chloride are in a solution.

Molarity is a measure of concentration in moles per liter.

We know the molarity is 0.75 molar. 1 molar is the same as 1 mole per liter, so the solution contains 0.75 moles of sodium chloride per liter.

There are 250 milliliters of solution but molarity uses liters for volume. We must convert milliliters to liters. Remember that 1 liter contains 1000 milliliters. Set up a ratio and use dimensional analysis to convert.

Now we know the molarity and the liters of solution, but the moles of solute are unknown.

Substitute the values into the formula.

We are solving for the moles of solute, so we must isolate the variable x. It is being divided by 0.250 liters. The inverse of division is multiplication, so multiply both sides of the equation by 0.250 L.

The units of liters cancel.

Now that we have calculated the moles of solute, we must convert this to grams. We use the molar mass or the mass of 1 mole of a substance. Sodium chloride's molar mass is given and it is 58.44 grams per mole. This means there are 58.44 grams of sodium chloride in 1 mole of sodium chloride.

Set up a ratio so we can convert using dimensional analysis.

Multiply by the number of moles we calculated.

The units of moles of sodium chloride cancel.

The original measurements of molarity and volume have 2 significant figures, so our answer must have the same. For the number we calculated, that is the ones place. The 9 in the tenths place tells us to round the 0 up to a 1.

There are approximately 11 grams of sodium chloride in 250 mL of a 0.75 molar 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 best answer is d because the strong cohesion is caused by the ability of water molecules to undergo hydrogen bonding.

a is incorrect because when water solidifies, it becomes   ice, which expands and occupies a bigger volume for the same mass of water in its liquid state.

b is incorrect because water has high surface tension. besides bonding to itself it hydrogen bonds to other molecules at the top decreasing possibility for breaking of attractive forces.

c is incorrect because the water molecule has oxygen which is highly electronegative and so pulls the electron pair towards itself creating a dipole moment, making the molecule polar.

e is incorrect because water has strong adhesion, ability to stick to other molecules such as glass because of this molecules having stronger hydrogen bonding than water.