If a carbon atom is bonded to two hydrogen atoms and two carbon atoms, what type of bond must exist between the carbon atoms?

The bond between them is covalent bond.

Explanation: There are 2 types of bonds present:

1. Covalent bond: This bond is present when there is sharing of electrons between two elements. This bond is prominent in the bonding of two non-metals.

2. Ionic bond: This type of bond is formed when there is a complete transfer of electrons from one element to another element. In this bonding one element is always a metal and another is a non-metal.

We are given that a carbon atom is forming two bonds with hydrogen and rest two with carbon atoms. Carbon and hydrogen both are non-metals and hence, the bonds between them will be purely covalent in nature.

So, the bond between two carbon atoms is covalent bond.

single covalent bond

Explanation:

There are 2 broadly types of chemical bonds present:

1. Covalent bond: This bond is present when there is sharing of electrons between two elements.

2. Ionic bond: This type of bond is formed when there is a complete transfer of electrons from one element to another element. In this bonding one element is always a metal and another is a non-metal.

We are given that a carbon atom is forming two bonds with hydrogen and rest two with carbon atoms. Carbon and hydrogen both are non-metals and hence, the bonds between them will be purely covalent in nature.

Also, the valency of the carbon atom is 4. Thus, in the given case, the carbon atom is bonded to 2 hydrogen atoms and 2 carbon atoms. Thus, they all must be single bond.

Thus, there exist single covalent bond between the two carbon atoms.

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.”

28528289 29823282 8298232 39858