The enzyme glucose oxidase isolated from the mold penicillium notatum catalyzes the oxidation of β‑d‑glucose to d‑glucono‑δ‑lactone. this enzyme is highly specific for the β anomer of glucose and does not affect the α anomer. in spite of this specificity, the reaction catalyzed by glucose oxidase is commonly used in a clinical assay for total blood glucose, that is, for solutions consisting of a mixture of β‑d‑glucose and α‑d‑glucose. what makes it possible for this test to measure total blood glucose? both α‑d‑glucose and β‑d‑glucose have a free anomeric carbon. the β anomer is present in a much higher concentration than the α anomer. both α‑d‑glucose and β‑d‑glucose are in the glucopyranose form. the rate of mutarotation between α‑d‑glucose and β‑d‑glucose is high. aside from increased sensitivity, what major advantage does glucose oxidase offer over fehling's reagent for measuring blood glucose? fehling's test cannot detect the presence of the β anomer. fehling's reagent is not specific to glucose, detecting other reducing sugars. fehling's test cannot be used in the lab to estimate the relative amount of glucose. fehling's reagent can only detect the linear form of glucose.

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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.”

c. electrical charges of ionic bonds.