A nuclease enzyme breaks the covalent bond originally connecting the phosphate to the 5' carbon in a nucleic acid. After allowing this enzyme to completely digest the nucleic acid down to monomers, you perform tests to determine where the phosphate is attached to each monomer. Where do you expect to find this phosphate

The phosphate will remain attached to the 5' carbon of the deoxy or the ribose sugar in the nucleic acid monomers.

Explanation:

The structure of nucleic acid polymers is built up from monomers of nucleotides.

A nucleotide consists of a sugar backbone which is either a ribose or deoxyribose sugar, a nitogenous base which is either a purine or pyrimidine, and a phosphate group. The nitrogenous base is attached to the carbon number 1 or C-1 of the sugar backbone by a covalent bond. The phosphate group on the other hand is covalently attached to the carbon number 5 or 5' carbon of the sugar backbone.

When polymers of nucleic acids are formed, the phosphate at the 5' carbon of the sugar backbone is covalently linked in a phosphodiester bond to the 3' carbon of the sugar backbone in another nucleotide molecule, thus extending the strands of the nucleic acid molecule.

Nucleases are enzymes that break down the phosphodiseter bonds in nucleic acids resulting in nucleotide monomers. After complete digestion ofmthe nucleic acid polymer by nucleases, the phosphate will remain attached to the 5' carbon of the deoxy or the ribose sugar in the nucleic acid monomers.

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.”

explanation:

let the different atoms be x and y. each with four protons and same mass will be represented as follows.

mass number is number of protons + number of neutrons.

            and  

since, it is given that one has a negative charge while the other is neutral. therefore, there will be increase in number of protons and the atom will be represented as follows.

according to periodic table, mass number of beryllium is 9 and it has atomic number 4 so, the atoms will be and .  

the protons and neutrons will be located inside the nucleus whereas the electrons will be revolving around the nucleus.