Answer:
Bread is a Molecule.
Explanation:
This is what I found.
Bread cannot be classified as a compound. Compounds are formed when two or more substances are bonded together chemically, however, mixtures are not chemically bonded.
The chemical building blocks of bread are proteins and starch. Starch molecules are long, chained polymers of simple sugars (such as glucose) joined end to end by chemical bonds. Proteins on the other hand are more complex, made up of varying combinations of different amino acids.
Hope this helps.
Answer:
80 degrees
Explanation:
if you think about it 80 degrees is hotter than 20 degrees if I'm not right tell me in the comments please
<span>The answer I think is, 7.83E22.</span>
It is called electron affinity. It increase as you go to the right of the periodic table.
Answer:
Theanswer to your question is:
Limiting reactant = FeCl₃
Excess reactant = 1.66 g of Mg
Explanation:
Data
Mg = 41 g = 24.31 g/mol
FeCl₃ = 175 g = 162.2 g/mol
3Mg(s) + 2FeCl₃(s) → 3MgCl₂(s) + 2Fe(s)
3(24.31) of Mg ------------------ 2(162.2) of FeCl₃
72.93 g of Mg ------------------ 324.4 g of FeCl₃
Theoretical Proportion = 324.4/72.93 = 4.44
Practical proportion = 175 / 41 = 4.2
As the proportion disminishes the limiting reactant is FeCl₃.
Excess reactant
72.93 g of Mg ------------------ 324.4 g of FeCl₃
x ------------------------- 175 g of FeCl₃
x = (175 x 72.93) / 324.4
x = 39.34 g of Mg
Excess = 41 - 39.34
= 1.66 g of Mg
