It is found that 24.68 mL of 0.1165M NaOH is needed to titrate 0.2931 g of an unknown acid to the phenolphthalein end point. Calculate the equivalent mass of the acid.

101.8 g/ equiv

Explanation:

The equivalence point for a titration is reached when

# Equivalents of  Acid = # Equivalents of  Base

and the number of equivalents is defined as the mass divided into the equivalent weight.

The equivalent weight is the molecular weight divided into the number of protons ( H⁺) per formula of the acid and number of hydroxyl groups ( OH⁻ ) for the base.

Now we are not told in this question the number of protons, H⁺, so lets assume our unknown is monoprotic acid.

From the formulas above we can set the following expression

#~Equiv Acid = mass/ equiv Weight = # Equiv NaOH = V NaOH x Equiv Wt

Since we used 24.68 mL of .1165 M of NaOH for the titration the equivalents are:

= ( 24.68 mL x  1 L /1000 mL ) x 0.1165 mol / L NaOH  

= 0.0029 mol = 0.00288 equiv ( 1 OH⁻ )

and,

Equiv acid = 0.0029 equiv

Equiv acid  = 0.2931 / Equiv Weight

Equiv Weight = 0.2931  q / 0.00288 equiv

⇒ Equiv Weight = 101.8 g/ equiv

explanation:

i think option no d is the correct answer

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.”