Suppose 13.6 g of barium nitrate is dissolved in 300. ml of a 0.40m aqueous solution of sodium chromate. calculate the final molarity of barium cation in the solution. you can assume the volume of the solution doesn't change when the barium nitrate is dissolved in it. be sure your answer has the correct number of significant .

The molarity of barium cation in the solution is 0.173 M

Explanation:

Step 1: The balanced equation

Ba(NO3)2(aq) + Na2CrO4 (aq) → BaCrO4(s) + 2NaNO3(aq)

Step 2: Data given

Mass of Barium nitrate = 13.6 grams

Volume of 0.40M sodium chromate = 300 mL

Step 3: Calculate moles of Ba(NO3)2

Moles = mass / molar mass

Moles = 13.6 grams / 261.34 g/mol

Moles = 0.052 moles

Step 4: Calculate moles of Na2CrO4

Moles = Molarity * Volume

Moles Na2CrO4 = 0.40 * 0.3L

Moles Na2CrO4 = 0.12 moles

Step 5: Calculate limiting reactant

Na2CrO4 is in excess so all of Ba(NO3)2 will be consumed and reacts to form BaCrO4(s) in the form Ba2+

Step 6: Calculate moles of Ba2+

n(Ba2+)=n(BaCrO4) =n(Ba(NO3)2 = 0.0520 moles

Step 7: Calculate molarity of Ba2+

C=n/v so C(Ba2+)=0.0520/0.300 = 0.173 M

The molarity of barium cation in the solution is 0.173 M

pre-sliced bread is a relatively recent development in baking technology. previous to that, it was always sold in a bakery in daily-made contiguous loaves with no wrapping, and was moderately perishable, usually being used with a day or two (which is why every bakery had a discounted “day-old” bread table.) therefore, pre-sliced bread would grow stale quickly. the hard crust provided a protective layer, and once the exposed dry slice left from the previous cut was removed, the interior was still soft.

what keeps bread soft is the moisture retained in the crumb (the light spongy part that’s not crust). the reason the crust develops is the surface of the dough gets exposed to hot dry air during baking which browns the outer layer and seals it, preventing all the moisture from escaping the dough. longer exposure to air will also eventually cause your bread to lose flavor and become stale.

people were used to cutting slices as they needed them and storing bread in a specially-made wooden or metal breadbox or pail with a lid to preserve it longer, but the first automatically sliced commercial loaves were produced on july 6, 1928, in chillicothe, missouri, using a machine invented by otto rohwedder, an iowa-born, missouri-based jeweler.[1] pre-sliced bread would indeed dry out, were it not for another 20th century technology: the plastic bag. bread could now be pre-sliced, and if the enclosing bag remains sealed as much as possible, the bread will remain soft and fresh for longer than if sitting unwrapped on a shelf or enclosed in a bread box that is not air-tight. sealed packaging meant bread could also be sold on store shelves and eliminate frequent trips to a bakery.

sealing bread in a plastic bag had another effect: the moisture in the loaf will re-distribute into the crust and soften it, which is sometimes more pleasing in a sandwich - especially for children whose teeth might not yet be strong enough to tear through a hard crust. a homemade loaf of bread can be sealed in a bag overnight and the crust will become soft like store-bought sandwich bread.

these were novel changes in how bread was produced and sold, which led to the coining of the phrase “the greatest thing since sliced bread.”