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OLEGan [10]
3 years ago
12

Zn(s) + 2HCl(aq) → ZnCl2(aq) + H2(g)

Chemistry
1 answer:
ZanzabumX [31]3 years ago
8 0

Answer:

limiting reactant

Explanation:

<em>The term that will be used to describe zinc in this case is </em><em>limiting reactant.</em>

A limiting reactant is a reactant that determines the amount of product formed in a chemical reaction. They are often stoichiometrically smaller of all the reactants in a reaction and once they are used up during, the reaction stops.

In this case, the zinc metal in the reaction is completely consumed, making the hydrochloric acid to be in excess. The zinc thus determines the amount of the products formed,

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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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Explanation:

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