Tdeposition: 0s cyclic voltammetry settings tequilibrium e start : 8 s : 0.0 v noiufo h e vertex1 : 1.0 v 0.2 v : 0.01 v e vertex2 e step scan rate number of cycles 0.04 v/s : 3 - obtain cv for each standard solution of apap in an overlay - select a representative scan for each concentration cv. identify the anodic peak for each curve and plot ipa versus concentration of apap at 40 mv/s. save curves. export to excel and save. each student will obtain an unknown tylenol tablet from your instructor. dissolve the pill in 250 ml of ph 2.2 buffer. dilute a 5.0 ml aliquot of the solution to 50.0 ml with ph 2.2 buffer. note: the tablet will not fully dissolve due to insoluble ingredients in the tablet. this will not interfere with the voltammograms. - obtain a cv for the unknown under the same conditions as the standards. determine the amount of acetaminophen in the tablet in mg. do not forget your dilution factor! ***discard all solutions into the properly labeled waste container. references: n.,& habekost, a. (2015). cyclic voltammetry-a versatile electro chemical method investigating education, 3(5), 115-119.

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.”

that tool would be a compass