Answer:
Sorry for disrespecting you but i don't know your language. I want to help but my problem is your language IM SO SORRY
Balanced equation: 2Fe + 3H2O → Fe2O3 +3H2
Convert g to mols:
285/55.845 = 5.1034 mols
Mole ratio of Iron and Iron (III) Oxide: 2:1
5.1034/2 = 2.5517 mols
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
<em><u>hope</u></em><em><u> </u></em><em><u>it's </u></em><em><u>help </u></em><em><u>you</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>! </u></em>
<em><u>please </u></em><em><u>mark </u></em><em><u>as </u></em><em><u>brain </u></em><em><u>list</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>! </u></em>
<em><u>#</u></em><em><u>rishu</u></em>
60 I think bcz if there is 1&2 they differ 10 times
