Astudent measures the mass of a sample of a metallic element, m. then the student heats the sample in air, where it completely reacts to form the compound mo. the student measures the mass of the compound that was formed. which of the following questions can be answered from the results of the experiment?

The question is incomplete, the complete question is;

A student measures the mass of a sample of a metallic element, M. Then the student heats the sample in air, where it completely reacts to form the compound MO. The student measures the mass of the compound that was formed. Which of the following questions can be answered from the results of the experiment?

1. What is the molar mass of M?

2. What is the empirical formula of compound?

The question that can be answered from the results of the experiment is; "What is the molar mass of M? "

By reacting the metal M with oxygen, the following reaction occurred;

M + O >MO

Since the mass of the metal sample was measured and the sample was made to react with excess oxygen as said in the question.

The molar mass of the metal can now be determined by stoichiometry since the re.action has a mole ratio of 1:1.

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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.”

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