Addition of 6 m hcl to which substance will not result in gas evolution? (a)al b)zn c) k2co3 (d) nano3

Addition of 6 M HCl to NaNO₃ will not result in gas evolution

HCl is a strong acid that is fully ionized in water

There are several reactions that involve reactions with HCl

Aluminum is a metal element in the third period

Aluminum will react with acids such as HCl to produce hydrogen gas

Reactions that occur:

Al (s) + 3H + (aq) ⇒ Al³⁺ + 3/2H₂ (g)

Zinc is a transition metal element

Zn reaction with HCl will produce hydrogen gas

Zn + HCl ⇒  ZnCl₂ + H₂

Potassium carbonate is a salt produced from the reaction of potassium hydroxide with carbon dio/xide

HCl reaction with K₂CO₃

HCl + K₂CO₃ ⇒ H₂CO₃ + KCl

H₂CO₃ is a weak acid, will decompose into CO₂ and H₂O

H₂CO₃ ⇒ CO₂ + H₂O

So this reaction producing CO₂ gas

Sodium nitrate is a salt

Reaction with HCl

HCl + NaNO₃ -> NaCl + HNO₃

produces no gas , NaCl salt and strong acid HNO₃

Periodic element

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Keywords: gas, HCl, Al, Zn, NaNO₃, K₂CO₃

answer; i believe that the correct answer is (a) potassium(k)

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.”