Plz help Which is the most reasonable hypothesis for the cause of the disorder?

A.
Since extracellular fluid is rich in potassium ions, K+ ions diffuse into the cell readily. Since intracellular fluid is rich in chlorine ions, Cl- ions diffuse out of the cell readily. The mutation causes the cell to be impermeable to Cl-.
B.
Homeostasis requires that the amount of sodium, chlorine, and potassium remain exactly the same at all times. Therefore, energy is needed to move exact quantities of each ion into and out of the cell.
C.
Sodium and potassium must move into and out of the cell to move the charge along the cell membrane. Sodium will readily diffuse into the cell, along the concentration gradient, but to move it back out requires energy in the form of ATP. The mutation causes a malformation in one of the transport proteins, so the process is disrupted.
D.
Sodium and chlorine must move into and out of the cell to move the charge along the cell membrane. Sodium will readily diffuse into the cell, along the concentration gradient, but to move it back out requires energy. The mutation causes a disruption in the shape of ATP and a malformation in one of the transport proteins, so the process is disrupted. Continued production of misshapen ATP and transport proteins would be catastrophic to all body systems.

I dont want to make you wrong but I think its D.

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.”