Please help on the questions that is left blank!! Due soon and will mark brainliest

The strength of an acid or alkali depends on the degree of dissociation of the acid or alkali in water. The degree of dissociation measures the percentage of acid molecules that ionise when dissolved in water. He could use universal indicators or litmus paper for this.

i hope this helps you!

- calcium has greater affinity to bond with electron receptors than hydrogen does and hence, it has the ability to replace hydrogen in most of its compounds.

- lithium has 2 valence electrons in the product because it can make only 1 bond with hydrogen. beryllium has 4 valence electrons in the product because it can only make 2 bonds. it has fewer electrons than neon and can react with electron donors. each hydrogen has 2 valence electrons, the same as helium.

- the covalent bond formed between carbon and hydrogen is polar because carbon is more electronegative than hydrogen and it attracts the bonded electron pair closer to itself, thus giving hydrogen a partial positive charge.

- a hydrogen bond is a relatively weak bond that hydrogen atoms make with the electronegative atoms nitrogen, oxygen or fluorine.

so the best choice is a.) 2 calcium (ca) atoms

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.”