<span>0.0165 m
The balanced equation for the reaction is
AgNO3 + MgCl2 ==> AgCl + Mg(NO3)2
So it's obvious that for each Mg ion, you'll get 1 AgCl molecule as a product. Now calculate the molar mass of AgCl, starting with looking up the atomic weights.
Atomic weight silver = 107.8682
Atomic weight chlorine = 35.453
Molar mass AgCl = 107.8682 + 35.453 = 143.3212 g/mol
Now how many moles were produced?
0.1183 g / 143.3212 g/mol = 0.000825419 mol
So we had 0.000825419 moles of MgCl2 in the sample of 50.0 ml. Since concentration is defined as moles per liter, do the division.
0.000825419 / 0.0500 = 0.016508374 mol/L = 0.016508374 m
Rounding to 3 significant figures gives 0.0165 m</span>
Answer:
Explanation:
This is an example of back titration.
You add a known excess of HCl to the CaCO₃. Some of it reacts with the CaCO₃.
You titrate the left-over HCl.
From the difference you can calculate the amount of CaCO₃.
100.09
CaCO₃ + 2HCl ⟶ CaCl₂ + H₂CO₃
m/g: 1.2450
V/mL: 65.00
c/mol·L⁻¹: 0.4984
NaOH + HCl ⟶ NaCl + H₂O
V/mL: 37.15
c/mol·L⁻¹: 0.2065
1. Total moles of HCl
2. Excess moles of HCl
3. Moles of HCl that reacted
n = (32.40 - 7.671) mmol HCl = 24.72 mmol HCl
4. Moles of CaCO₃
5. Mass of Ca
Adhesives twenty characters.
Given that CaCl2 = 2.46 m
Therefore 2.46 mole of CaCl2 present in 1.00 g of solution
Mass of 2.46 mole CaCl2= number of mole * molar mass
= 2.46 mole * 110.98 g/mol
= 273.01 g
Mass of water or solvent = mass of solution – mass of solute
= 1000 g -273.01 g
= 726.99 g
Mole of water = amount in g / molar mass
= 726.99 g/18.02 g/ mole
= 40.34 moles
Mole fraction of CaCl2 = number of mole of CaCl2 / total moles
= 2.46 /2.46+40.34
= 2.46/42.8
= 0.057
<h2>ingredients
:</h2>
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
Explanation:
Step 1
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
Step 2
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Step 3
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
creds to : https://www.allrecipes.com/recipe/9870/easy-sugar-cookies/
hope you have a wonderful day :)