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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.”

it would be b. 6co2 + 6h2o --> c6h12o6 + 6o2

answer : the correct answer is 2) hno₃ and naoh .

arrhenius concept of acid and base :

acid :

according to arrhenius acid are those which release h⁺ or hydronium ion (h₃o⁺) in aqueous solution .

example : hcl +h₂o ↔ h₃o⁺ + cl⁻

hcl is giving h₃o⁺ ion in water , hence it is an arrhenius acid .

base :

according to arrhenius , bases are those which releases oh⁻ ions in aqueous solution .

example : koh (aq) ↔ k⁺ + oh⁻

since koh is producing oh⁻ ions hence , it is an arrhenius base .

checking the options :

1) ch₃oh and naoh :

ch₃oh is known as methanol , an organic compound , which is neutral compound . the dissociation of ch₃oh is negligible . it is very very weak acid (ka = 3.2 * 10 ⁻¹² ) .

naoh being ionic gives na⁺ and oh⁻ ions in aqueous solution as :

naoh ↔ na⁺ + oh⁻ . hence it is an arrhenius base

it can be concluded that ch₃oh and naoh is not arrhenius acid and base.

2) hno₃ and naoh :

hno₃ is an ionic compound which gives ions h⁺ and no₃⁻ ion in aqueous solution as:

hno₃ + h₂o ↔ h₃o⁺ + no₃⁻

since it is giving h⁺ ion . hno₃ is arrhenius acid .

naoh being ionic gives na⁺ and oh⁻ ions in aqueous solution as :

naoh ↔ na⁺ + oh⁻

. hence it is an arrhenius base .

it can be said that hno₃ and naoh are arrhenius acid and base.

3) ch₃oh and hcl

as discussed ch₃oh is neutral compound .

while hcl in aqueous solution dissociates to give h⁺ and cl⁻ ions as :

hcl + h₂o→ h₃o⁺ + cl⁻ . so hcl is arrhenius acid .

hence , ch₃oh and hcl are not arrhenius acid and base.

4) hno₃ and hcl :

hno₃ as discussed gives h⁺ in aqueous solution , while hcl also gives h⁺ in aqueous solution .

hence both hno₃ and hcl are arrhenius acid they are not acid and base .

so the arrhenius acid and base are 2) hno₃ and naoh.