Draw three resonance structures for N2O. This species has its three atoms bonded sequentially in the following fashion: N-O. Draw your resonance structures so that the atoms in them are bonded together in this order. Select the most important resonance structure for this species based on the formal charges on the atoms of the three resonance structures you have drawn. Now select the statement from the multiple choices which is true about this most important resonance structure. In the most important resonance structure of N2O :

Most important resonance structure of N₂O is

      N ≡ N⁺ ─ O⁻

Explanation:

Nitric oxide is an oxide of nitrogen known as laughing gas.

Center atom of N₂O is nitrogen have two sigma bonds and zero lone pair with Sp hybridisation having linear geometrical shape.

Now we can sketch the resonating structures of N₂O is as follows

Look the structure 1 , there are positive charge on central Nitrogen and negative charge on oxygen atom along the lone pair in the left side nitrogen atom. We know Electronegativity of oxygen is higher than nitrogen., it means negative charge stable on oxygen atom and positive charge on nitrogen atom.

Octet rule valid in structure 1

so, structure 1 is most stable as compare to others.

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.”