Consider the following reaction and select the false statement below.

10 i−(aq) + 16 h+(aq) + 2 mno4−(aq) → 5 i2(s) + 2 mn2+(aq) + 8 h2o(l)

(1) this is a reduction-oxidation (redox) reaction
(2) the iodine ion is the reducing agent
(3) the permanganate ion is the oxidizing agent
(4) the hydrogen ion is neither reduced nor oxidized
(5) in the reaction as written, ten moles of electrons are transferred from the oxidizing agent to the reducing agent

10 I⁻(aq) + 16 H⁺(aq) + 2 MnO₄−(aq) → 5 I₂(s) + 2 Mn²⁺(aq) + 8 H₂O(l)

Option 5 is the FALSE

Explanation:

Option 1: TRUE

This a redox reaction, because one element is been reduced and another one is been oxidated. You must see the oxidation numbers of each element, to find out which one is the oxidizing and the reducing agent.

Option 2: TRUE

Iodide has been oxidated, so it's the reducing agent

2I⁻ → I₂ + 2e⁻

When the oxidation number increase, the element is been oxidated.

Iodine changes from -1 to 0

Option 3: True

Mn in permanganate has been reduced, so it's the oxidizing agent

8H⁺  +  MnO₄−  +  5e⁻  →  2Mn²⁺  +  4H₂O

Mn change the oxidation number from 7+ to 2+, it has released 5e-

Option 4: True

Hydrogen ion stays the same, in both sides of the reaction (H⁺)

Option 5: FALSE

As we have 2 moles of e⁻ in half reaction of oxidation and 5e⁻, in reduction we have to multiply x5 and x2 each, so finally we get 10 moles of e⁻.

But this 10e⁻ are transferred from the reducing agent (which is the one that release them) to the oxidizing agent (which is the one that catch them, to decrease the oxidation number)

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.”

oxygen, selenium, tellurium, and polonium.

they're all from the same group as sulfur (group 16).