42. How would you prepare 1.00 L of a 0.50-M solution of each of the following? A. H2SO4 from “concentrated" (18 M) sulfuric acid B. HCl from “concentrated” (12 M) reagent
C. NiCl2 from the salt NiCl2 6H2O
D. HNO3 from “concentrated” (16 M) reagent
E. Sodium carbonate from the pure solid​

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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.”

assuming that your periodic table has eighteen columns, you should highlight   the four elements in the third column from the left of the table.

neutral atoms of elements after calcium contain d electrons. the energy of d orbitals of a particular main shell lies between the energy of the s and p orbitals of the next main shell. for example, electrons in the have energy higher than those in the orbital while lower than those of the orbital.

by the aufbau principle, electrons fill orbitals one at a time, starting from those of the lowest energy. the orbital is therefore filled right after orbitals and before orbitals.  

potassium has electron configuration and calcium . the s orbital of a main shell holds a maximum of two electrons. the next element would thus have the electron configuration and satisfy the requirements.

a neutral atom of the element contains three electrons on top of the most recent noble gas element. it should thus be placed in the third column of the periodic table. both scandium and yttrium would satisfy the conditions. an aufbau diagram indicates that the 4f orbital is filled before the 5d. however, it appears that exceptions exists for both lanthanum and actinium. neutral atoms of the two d-block elements also demonstrate the and should be highlighted as well.