Explanation:
The reaction is CaCO
3
+2HCl→CaCl
2
+H
2
O+CO
2
.
Thus, 2 moles of HCl reacts with one mole of calcium carbonate to produce one mole each of calcium chloride, water and carbon dioxide respectively.
Hence, 3 moles of HCl will react with excess of calcium carbonate to produce 3×
2
1
=1.5 mol of carbon dioxide
12 moles are in the 175L of SO2 gas at STP
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
