Λmax for the π → π* transition in ethylene is 170 nm. Is the HOMO-LUMO energy difference in ethylene greater than or less than that of cis, trans−1,3−cyclooctadiene (230 nm)? Select the single best answer.

the HOMO-LUMO energy difference in ethylene is greater than that of cis,trans−1,3−cyclooctadiene

Explanation:

The λmax is the wavelength of maximum absorption. We could use it to calculate the HOMO-LUMO energy difference as follows:

For ethylene

E= hc/λ= 6.63×10^-34×3×10^8/170×10^-9= 1.17×10^-18J

For cis,trans−1,3−cyclooctadiene

E= hc/λ=6.63×10^-34×3×10^8/230×10^-9=8.6×10^-19J

Therefore, the HOMO-LUMO energy difference in ethylene is greater than that of cis,trans−1,3−cyclooctadiene

explanation:

metals have excess of electrons whereas non-metals have deficiency of electrons. thus, in order to gain stability metals easily donate their electrons to the non-metals.

for example, electronic configuration of sodium is and electronic configuration of phosphorous is .

when a phosphorous atom and sodium atom combine together then sodium will donate is extra one electron to the phosphorous atom. as a result there will be formation of ionic bond between sodium and phosphorous.

the reaction will be as follows.

there, are three sodium sodium atoms and each of them will donate its one extra electron to phosphorous atom. thus, the sub-shell of phosphorous gets completely filled.  

thus, we can conclude that electrons are transferred from atoms of sodium to atoms of phosphorous. this transfer makes the sodium atoms donate one electron and the phosphorous atoms to gain one electron. as a result, the sodium and phosphorus atoms strongly attract each other.

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.”