Answer:
I think it's 6 moles are produced
<h2>
Answer:</h2>
In <u>Combination reaction</u>, two or more elements combined to form one compound of different properties.
- C(s) + O2(g) ⇢ CO2(g).
- H2(g) + O2(g) ⇢ H20(l).
In <u>Displacement reation</u>, the high reactive element displaces the low reactive element and formed compound of different properties.
- Fe(s) + CuSo4(aq) ⇢ FeSo4(aq) + Cu(s).
- AgNO3(aq) + Cu(s) ⇢ CuNO3(aq) + Ag(s).
Moles of PF₃ : 4
<h3>Further explanation</h3>
A reaction coefficient is a number in the chemical formula of a substance involved in the reaction equation. The reaction coefficient is useful for equalizing reagents and products.
Reaction

1.25 moles of P₄(s) is reacted with 6 moles of F₂(g)
Limiting reactant : the smallest ratio (mol divide by coefficient)
P₄ : F₂ =

mol PF₃ based on mol of limiting reactant(F₂), so mol PF₃ :

Well I wouldn't quite call it a third eye but yes we have the ability to see things if we connect to our inner selves
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.
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<em><u>#</u></em><em><u>rishu</u></em>