Here we have to choose the right option which tells the moles of CaCl₂ will react with 6.2 moles of AgNO₃ in the reaction
2AgNO₃ + CaCl₂→ 2AgCl + Ca(NO₃)₂
6.2 moles of silver nitrate (AgNO₃) will react with B. 3.1 moles of calcium chloride (CaCl₂).
From the reaction: 2AgNO₃ + CaCl₂→ 2AgCl + Ca(NO₃)₂
Thus 2 moles of AgNO₃ reacts with 1 mole of CaCl₂
Henceforth, 6.2 moles of AgNO₃ reacts with 
= 3.1 moles of CaCl₂.
1 mole of CaCl₂ reacts with 2 moles of AgNO₃. Thus-
A. 2.2 moles of CaCl₂ will react with 2.2×2 = 4.4 moles of AgNO₃.
C. 6.2 moles of CaCl₂ will reacts with 6.2×2 = 12.4 moles of AgNO₃.
D. 12.4 moles of CaCl₂ will reacts with 12.4 × 2 = 24.8 moles of AgNO₃
Thus the right answer is 6.2 moles of AgNO₃ will react with 3.1 moles of CaCl₂.
Answer:
Mass = 6.538 g
Explanation:
Given data:
Mass of zinc hydroxide produced = 9.65 g
Mass of zinc required = ?
Solution:
Chemical equation:
Zn + 2MnO₂ + H₂O → Zn(OH)₂ + Mn₂O₃
Number of moles of zinc hydroxide:
Number of moles = mass/molar mass
Number of moles = 9.65 g/ 99.42 g/mol
Number of moles = 0.1 mol
now we will compare the moles of zinc and zinc hydroxide,
Zn(OH)₂ : Zn
1 : 1
0.1 : 0.1
Mass of zinc required:
Mass = number of moles × molar mass
Mass = 0.1 mol × 65.38 g/mol
Mass = 6.538 g
I think it's Letter c.13 if I'm not mistaken
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
In every direction guyz but conventionally it moves from higher potential to lower potential
