Phosphoric acid<span>, also known as orthophosphoric acid or phosphoric(V) acid, is a mineral acid with the chemical formula </span><span>H3PO4</span>
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>
To find this, we will use this formula:
Molar mass of element
------------------------------------ x 100
Molar mass of compound
So, first lets calculate the mass of the compound as a whole. We use the atomic masses on the periodic table to determine this.
Ca: 40.078 g/mol
N2 (there is two nitrogens): 28.014 g/mol
O6 (there are six nitrogens: 3 times 2): 95.994 g/mol
When we add all of those numbers up together, we get 164.086. That is the molar mass for the whole compound. However, we are trying to figure out what percent of the compound oxygen makes up. From the molar mass, we know that 95.994 of the 164.086 is oxygen. Lets plug those numbers into our equation!
95.994
-----------
164.086
When we divide those two numbers, we get .585. When we multiply that by 100, we get 58.5.
So, the percent compostition of oxygen in Ca(NO3)2, or, calcium nitrate, is 58.5%.
Answer:
F2 is the limiting reactant
27.6 grams of NaF is produced.
Explanation:
Balance the equation first.
2Na+ F2 ---> 2NaF
To find the limiting reactant, solve for how much NaF can be produced with Na and F2
12.5g F2 x (1 mole F2/ 38.00 grams F2)x (2 mole NaF/ 1 mole F2)
=0.658 moles NaF
16.2g Na x (1 mole Na/ 22.99 grams Na)x (2 mole NaF/ 2 mole Na)
=0.705 moles NaF
Since F2 produced the least NaF, F2 is the limiting reactant.
Now, to find how much NaF there is, use the moles solved above with F2 as the limiting reactant.
0.658 moles NaF x (41.99 grams NaF/ 1 mole NaF)= 27.6 moles NaF
27.6 moles of NaF would be theoretically produced.
<span>The elastic potential energy stored in the stretched rubber band changes to kinetic energy.</span>