Classify the following bonds as ionic, polar
covalent, or nonpolar covalent, and explain:
(a) the PCl bond in PC13, (b) the CS bond in
CS2, (c) the CH bond in CH4, (d) the AlF bond
in AlF3.

a)the PCL bond in PCL3 is polar covalent

b)the CS bond in CS2 is nonpolar covalent

c)the CH bond in CH4 is nonpolar covalent

d)the ALF bond in ALF3 is ionic

Explanation:

a)the bond is polar because of its trigonal pyramidal structure.what makes it polar is the fact that chorine is more electronegative than phosphorus

b)the bond is nonpolar covalent because it has a linear geometric shape with a symmetric distribution of charge.

c)the bond is nonpolar because the electronegativities of carbon and hydrogen are so close to each other

d)the bond is ionic because from Fajans rule which states that compounds with low positive charge,large cation and small anion has ionic bond whereas a compound with high positive charge ,small cation and large anion are covalently bonded so therefore,due to the smaller size of fluorine, aluminium does not polarize fluorine ion to a great extent

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.”