What substance is oxidized in the reaction mg + cu2+ — mg2+ + cu?

Mg

Explanation:

Mg + Cu2+ — Mg2+ + Cu

Magnesium is oxidized because its oxidation state increased from 0 to +2 while Cu is reduced because its oxidation state decreased from +2 to 0.

Oxidation:

Oxidation involve the removal of electrons and oxidation state of atom of an element is increased.

Reduction:

Reduction involve the gain of electron and oxidation number is decreased.

Consider the following reactions.

4KI + 2CuCl₂  →   2CuI  + I₂  + 4KCl

the oxidation state of copper is changed from +2 to +1 so copper get reduced.

CO + H₂O   →  CO₂ + H₂

the oxidation state of carbon is +2 on reactant  side and on product side it becomes  +4 so carbon get oxidized.

Na₂CO₃ + H₃PO₄  →  Na₂HPO₄ + CO₂ + H₂O

The oxidation state of carbon on reactant side is +4. while on product side is  also +4 so it neither oxidized nor reduced.

H₂S + 2NaOH → Na₂S + 2H₂O

The oxidation sate of sulfur is -2 on reactant side and in product side it is also -2 so it neither oxidized nor reduced.

Oxidizing agents:

Oxidizing agents oxidize the other elements and itself gets reduced.

Reducing agents:

Reducing agents reduced the other element are it self gets oxidized.

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.”