Fresh sourdough starter is a wonderful resource. Bread, pancakes, waffles, cake… there are so many delicious directions you can take with sourdough. The key: maintaining your sourdough starter so that it’s healthy, happy, and ready to go when you are almost there! Once you’ve successfully created your starter, you’ll need to feed it regularly. If you bake a lot of sourdough treats, you may want to keep it on your counter, at room temperature. While this means feeding it twice a day, it also means your starter will be ready to bake with at the drop of a hat! However, many of us don’t want the commitment of twice-a-day feedings. If you’re a more casual sourdough baker, it’s possible to store your starter in the refrigerator, feeding it just once a week.
The amount of hydrogen chloride that can be made is 1064 g
Why?
The two reactions are:
2H₂O → 2H₂ + O₂ 75.3 % yield
H₂ + Cl₂ → 2HCl 69.8% yield
We have to apply a big conversion factor to go from grams of water (The limiting reactant), to grams of HCl, the final product. We have to be very careful with the coefficients and percentage yields!


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Answer:
C a B r 2 ( a q ) + N a 2 S O 4 ( a q ) ⟶ 2 N a B r ( a q ) + C a S O 4 ( s )
Explanation:
A precipitation reaction is a type of displacement reaction which a precipitate forms. The precipitate would be in the solid state, different from the other products so it can be separated or removed from the reaction.
C a 2 + ( a q ) + S O 4 2 − ( a q ) ⟶ C a S O 4 ( s )
This is wrong because C a S O 4 is the the only product formed.
C a B r 2 ( a q ) + N a 2 S O 4 ( a q ) ⟶ 2 N a B r ( a q ) + C a S O 4 ( s )
This is the correct option, The precipitate is C a S O 4.
C a 2 + ( a q ) + 2 B r − ( a q ) + 2 N a + ( a q ) + S O 4 2 − ( a q ) ⟶ 2 N a + ( a q ) + 2 B r − ( a q ) + C a S O 4 ( s )
This is the ionic equation for the precipitation reaction
Volume = Mass / Density
Volume = 540g / 2.70 g/ml
Volume = 200 ml