Answer:
Explanation:
We are given the mass of two reactants, so this is a limiting reactant problem.
We know that we will need mases, moles, and molar masses, so, let's assemble all the data in one place, with molar masses above the formulas and masses below them.
M_r: 17.03 32.00 18.02
4NH₃ + 5O₂ ⟶ 4NO + 6H₂O
m/g: 70.1 70.1
Step 1. Calculate the moles of each reactant
Step 2. Identify the limiting reactant
Calculate the moles of H₂O we can obtain from each reactant.
From NH₃:
The molar ratio of H₂O:NH₃ is 6:4.
From O₂:
The molar ratio of H₂O:O₂ is 6:5.
O₂ is the limiting reactant because it gives the smaller amount of H₂O.
Step 3. Calculate the theoretical yield.
Answer:
the correct answer is an Orange baseball.
The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
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