The initial moisture content of a food product is 77% (wet basis), and the critical moisture content is 30% (wet basis). If the constant drying rate is 0.1 kg H2O/(m2 s), compute the time required for the product to begin the Example 12.2 falling-rate drying period. The product has a cube shape with 5-cm sides, 3 and the initial product density is 950 kg/m .

1.consider the following balanced equation and answer parts a through. show calculations for each part.  

3 ag(s) + 4 hno3(aq) → 3 agno3(aq) + no(g) + 2 h2o(l)  

a. calculate the number of moles of agno3 produced by the reaction of 3 moles of ag with excess hno3. if the number to the left of the compound represents the number of moles of the compound which are present, then 3 moles of ag react with 4 moles hno3 to produce 3 moles agno3 (aq).

so the answer to a would be 3 moles.

b. calculate the number of moles of agno3 produced by the reaction of 108 grams of ag with excess hno3.  

i'm not sure how to plug in the grams of silver into an equation using moles to find how many moles are produced.

c. calculate the number of grams of agno3 produced by the reaction of 108 grams of ag with excess hno3  

d. calculate the number of moles of no produced as a byproduct of the reaction of 108 grams of ag with excess hno3.  

e. calculate the number of grams of no produced as a byproduct starting with 108 grams of ag and excess hno3.  

explanation:

beta decay is the answer

indium, and thallium have three electrons i think

why is arctic sea ice important? arctic sea ice keeps the polar regions cool and moderate global climate. sea ice has a bright surface; 80 percent of the sunlight that strikes it is reflected back into space. as sea ice melts in the summer, it exposes the dark ocean surface.