Date Vert 2
Name:
Class:
Ion Formation and Binary Ionic Compounds
Multiple Choice
Indicate the answer choice that best completes the statement or answer the question .
B
CDEFG
H
9. Based on the periodic table shown, elements from columns B and F will combine to form
a. BF2 b. BF2 c. BF d. B2F,
.
d. BE
10. Based on the periodic table shown, elements from columns B and E will form
a. BE b. BE c. will not combine, d. BjE2
11. Based on the periodic table shown, elements from columns A and C will combine to form
a. will not combine. . b. AC C. AC; d. A, C
12. Which is the correct name for the compound NiO?
a.
a. nickel (II)oxide b. nickel oxide
13. Which ion will an element in group 16 most likely form?
a. X2-
b. x2+
14. Which is the correct name for the compound K3PO4?
a. potassium phosphide b. potassium phosphate
15. Which of the following formulas represent the ionic compound, zinc hydroxide? ?
a. Zn(OH)2 b. ZnH2
16. Which is the correct name for the compound NaNO3?
a. sodium nitrate b. nitrogen aluminum carbonate
17. Which is the charge that results when an element in Group 13 becomes an ion?
a. 3+ b. 2+
18. Group 17 elements tend to acquire which charge when they form ions?
a. 1+
b. 1-
19. What is the correct formula for the compound calcium phosphate?
a. CazP2 b. Caz(PO4)2
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The question is confusing and all the answers are not there but it is B C and D

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.”