How many moles are in 100.0g of each of the following compounds? a. dinitrogen oxide (N2O)
b. methanol (CH3OH)

a. dinitrogen oxide (N2O)

O=16.00g

N=14.00g * 2 = 28.00g

So NO2 = 44.00g

You have 100g of NO2, you need moles.

So:

100g of NO2 x 1 mol NO2/44g of NO2 = your answer

b. All right. So let's go ahead and convert our 100 grams of stuff. Two moles. So starting with, we have 100 grams, uh, and 20 times we know we're gonna have one more on the top. We need the molar mass. So if we look at our periodic table, nitrogen has a molar mass of 14 point. Oh, sevens will multiply that by two. Since we have two nitrogen in our compound plus 15.999 your period table might be slightly different. That's okay. Just stay consistent with your numbers. If we add those together, we should get 44 point no. 13 grams for everyone. Mole. That's why it's ah conversion factor of the inner calculator and get 2.27 moles into right. And then, um, we have 100 grams of other substance teach your each times we know our one mole from the conversion factor will be on the tops. Wouldn't do that now and then. Carbon 12.1 Um, options. 15.99 and then hydrogen is one point 08 So I had all those together multiply by our sub scripts and get 32 point go for two calculate. That would be 3.12 moles of C H 30 H for the same mass. What this means is that CH. 30 H husband It contains more moles than in 20

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.”

un recipient conține 6,4 moli de gaz. gazul hidrogen reprezintă 25% din totalul kilometrilor din container. în cazul în care presiunea totală este de 1.24 atm ceea ce este