When the volume and concentration of a base that completely neutralizes an acid is known, you can determine the concentration of the acid due to at the point of neutralization, the number of moles of acid equals the number of moles of base. why does this happen? (btw this is describing titration) the criteria for the answer is
"Try to answer why the results occurred. If you are in chemistry, what is happening at the molecular level with bonding, electrons, etc. " WILL MARK BRAINLIEST

Titration of a strong acid with a strong base is the simplest of the four types of titrations as it involves a strong acid and strong base that completely dissociate in water, thereby resulting in a strong acid-strong base neutralization reaction. This titration requires the use of a buret to dispense a strong base into a container of strong acid, or vice-versa, in order to determine the concentration of the strong acid/base. A strong acid-strong base reaction always results in a net ionic equation of just water. Since neither H+ nor OH- molecules remain in the solution (they form water), we can conclude that at the equivalence point of a strong acid-strong base reaction, the pH is always equal to 7.0.

Further adding acid or base after reaching the equivalence point will lower or raise the pH, respectively.

We can plot this to show the titration curve. Our analyte would be HCl and our titrant would be NaOH (this is arbitrary). Before any NaOH is added, we have an acidic solution (it predominantly contains H₃O⁺ from the dissociation of HCl). Since HCl is a strong acid, the pH is relatively low. As we slowly drop NaOH, the pH slowly rises due to still having more H₃O⁺ than OH⁻ (from dissociation of NaOH). Eventually, the number of moles of NaOH added = moles of HCl initially there. At this point, all of the H₃O⁺ ions created from the dissociation of HCl have been completely neutralized by the OH⁻ ions created from the dissociation of NaOH. The solution now only has NaCl (neutral salt) and water (the Cl and Na ions are spectator ions), and therefore the pH is 7. The equivalence point takes place at the pH of 7. Now, the addition of NaOH molecules makes the solution basic and the pH will exceed 7 as there is now an excess of OH⁻ as opposed to H₃O⁺.

Explanation: hope that helped- i took one of my quizlets so i dont know

practical process described pest part of scientific investigation.

because practical knowledge is powerful then therotical knowledge.

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.”