Sulfur oxidation Choose one: A. causes environmental acidification due to production of sulfuric acid. B. contributes to global warming due to CO2 production. C. contributes to global warming due to methane production. D. causes environmental pollution due to production of ammonium ions.

The correct answer is A. causes environmental acidification due to production of sulfuric acid.

Explanation:

Sulphur causes environmental acidification due to production of sulfuric acid.

Sulphur can be oxidized to sulphur dioxide according to the equation:

S +O2 ==> SO2

The sulphur dioxide is washed down in form of weak acid according to the equation

SO2 +H2O ==> H2SO3

The product is an acid. And so acidification of environment is possible.

Also as Sulfur can be found in the air in many different forms. It can cause irritations of the eyes and the throat with animals, when the uptake takes place through inhalation of sulfur in the gaseous phase. Sulfur is applied in industries widely and emitted to air, due to the limited possibilities of destruction of the sulfur bonds that are applied.

The damaging effects of sulfur with animals are mostly brain damage, through malfunctioning of the hypothalamus, and damage to the nervous system.

Finally, sulfur can also damage the internal enzyme systems of man.

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.”

answer: the value of enthalpy change will be -152.80 kj.

solution:

pressure = 1atm , temperature = = 298 k

given that pressure and temperature are same in both gases , the number of moles of both gases can be determined by the ideal gas equation.

according to reaction 3 moles no are reacting with 1 mol of ,then 0.49 mol of no will react with moles of ozone that is 0.16 moles of ozone. since, no is limiting reagent and is an excessive reagent.

enthalpy change for the reaction between the given volumes of the gases is :