Answer:
9.457 g H₂S
Explanation:
Al₂S₃ + 6H₂O => 2Al(OH)₃ + 3 H₂S
moles Al₂S₃ = 15g/150.1 g/mol = 0.0999 mole / 1 => 0.0999
moles H₂O = 10 g/18.02 g/mol = 0.555 mole / 6 => 0.0.0925 => LR*
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*A quick way to ID the LR is to convert given mass data to moles and divide each reactant by its respective coefficient value. The smaller resulting value of the set is the limiting reactant. However, one must work problem using the moles calculated in previous step.
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Moles H₂S produced = 3/6(0.555 mole) = 0.2775 mole H₂S x 34.08 g/mol = 9.457 g H₂S.
<h2>
D) 46.07 g/mol</h2>
The molar mass is given by the sum of the atomic masses of the component elements of the substance.
In our case, the substance is ethanol or C₂H₅OH.
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling; nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, but is lower with the decreased atmospheric pressure found at higher altitudes.
Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, this is not a problem.
Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups. As a cooking method it is simple and suitable for large scale cookery. Tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals. Commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as "boil-in-the-bag" products.
Answer:
25.53mL of 0.200 M FeCl₃ are needed to produce 0.345g of Fe₂S₃
Explanation:
Based on the reaction of the problem, 1 mole of Fe₂S₃ is produced from 2 moles of FeCl₃.
0.345g of Fe₂S₃ are (Molar mass: 207.9g/mol):
0.345g of Fe₂S₃ ₓ (1 mol / 207.9g) = <em>1.6595x10⁻³ moles Fe₂S₃</em>
Moles of Fe needed to produce these moles of Fe₂S₃ are:
1.6595x10⁻³ moles Fe₂S₃ ₓ ( 2 moles FeCl₃ / 1 mole Fe₂S₃) =
<em>3.3189x10⁻³ moles of FeCl₃</em>
As the percent yield of the reaction is 65.0%, the moles of FeCl₃ you need to add are:
3.3189x10⁻³ moles of FeCl₃ ₓ (100.0% / 65.0%) = <em>5.106x10⁻³ moles of FeCl₃</em>
A solution 0.200M contains 0.200 moles per L. Volume to obtain 5.106x10⁻³ moles is:
<em>5.106x10⁻³ moles of FeCl₃ ₓ ( 1L / 0.200mol) = 0.02553L = </em>
<h3>25.53mL of 0.200 M FeCl₃ are needed to produce 0.345g of Fe₂S₃</h3>
