How many reactant molecules and product gas molecules are in this equation?
N2(g) + 3H2(g) + 2NH3(g)

N₂  = 6.022 × 10²³ molecules

H₂ = 18.066 × 10²³ molecules

NH₃ = 12.044 × 10²³ molecules

Explanation:

Chemical equation;

N₂ + 3H₂     →  2NH₃

It can be seen that there are one mole of nitrogen three mole of hydrogen and two moles of ammonia are present in this equation. The number of molecules of reactant and product would be calculated by using Avogadro number.

The given problem will solve by using Avogadro number.

It is the number of atoms , ions and molecules in one gram atom of element, one gram molecules of compound and one gram ions of a substance.

The number 6.022 × 10²³ is called Avogadro number.

For example,

Number of molecules of nitrogen gas:

1 mol = 6.022 × 10²³ molecules

Number of molecules of hydrogen:

3 mol × 6.022 × 10²³ molecules/ 1 mol

18.066 × 10²³ molecules

Number of molecules of ammonia:

2 mol × 6.022 × 10²³ molecules/ 1 mol

12.044 × 10²³ molecules

8

explanation:

each principal energy level above the first contains one s orbital and three p orbitals. a set of three p orbitals, called the p sublevel, can hold a maximum of six electrons. therefore, the second level can contain a maximum of eight electrons - that is, two in the s orbital and 6 in the three p orbitals.

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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.”