1) What chemical was the Permanganate testing for? What type of reagent is permanganate (reducing agent, nucleophile, etc.)? What chemical was the ceric nitrate testing for? In a positive ceric nitrate test, the chemical in the previous question in present; what reaction does the presence of this chemical indicate had happened? 2) During this experiment, we exposed solutions of aspartame to base. What was the product of this reaction? Suppose you took your beverage containing aspartame and exposed it to concentrated H2SO4 and heat. What are products you might observe that you didn’t just mention? Which bond(s) are broken in the formation of these products? 3) This experiment relied on TLC and other qualitative tests. Why were IR or NMR spectroscopy not an option for analysis? 4) Which colors were observed after dipping your TLC plate in ninhydrin? Why were there multiple different colored products, and what functional groups did each colored product contain? What features of the starting material’s structure caused these colorimetric differences?

a  solution  is always transparent, light passes through with no scattering from solute particles which are molecule in size. the  solution  is homogeneous and does not settle out. a colloid is intermediate between asolution  and a  suspension. while asuspension  will separate out a colloid will not.

acid rain does not usually kill trees directly. instead, it is more likely to weaken the trees by damaging their leaves, limiting the nutrients available to them, or poisoning them with toxic substances slowly released from the soil. the main atmospheric pollutants that affect trees are nitrates and sulphates.

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.”

the answer would be a