Arrange the following atoms in order of increasing first ionization energy: he, be, se, ne

Be (899 kj/mol) , Se (940.9 kj/mol), Ne(2081 kj/mol), He (2370 kj/mol),

Explanation:

For noble gases as they have complete octet so they require high amount of energy to remove the electron.

Trend along period:

As we move from left to right across the periodic table the number of valance electrons in an atom increase. The atomic size tend to decrease in same period of periodic table because the electrons are added with in the same shell. When the electron are added, at the same time protons are also added in the nucleus. The positive charge is going to increase and this charge is greater in effect than the charge of electrons. This effect lead to the greater nuclear attraction. The electrons are pull towards the nucleus and valance shell get closer to the nucleus. As a result of this greater nuclear attraction atomic radius decreases and ionization energy increases because it is very difficult to remove the electron from atom and more energy is required.

Trend along group:

As we move down the group atomic radii increased with increase of atomic number. The addition of electron in next level cause the atomic radii to increased. The hold of nucleus on valance shell become weaker because of shielding of electrons thus size of atom increased.

As the size of atom increases the ionization energy from top to bottom also  decreases because it becomes easier to remove the electron because of less nuclear attraction and as more electrons are added the outer electrons becomes more shielded and away from nucleus.

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.”

un recipient conține 6,4 moli de gaz. gazul hidrogen reprezintă 25% din totalul kilometrilor din container. în cazul în care presiunea totală este de 1.24 atm ceea ce este