What are the concentrations of hydronium and hydroxide ions in a solution with pH 2.6? Please help omg. Ive been stuck for 15 minutes​

The concentrations of hydronium and hydroxide ions in a solution with pH 2.6 are 2.51*10⁻³ and 3.98*10⁻¹² respectively.

Explanation:

pH is a measure of the acidity or alkalinity of an aqueous solution. The pH indicates the concentration of hydrogen ions present in certain solutions. Mathematically it is defined as the opposite of the base 10 logarithm or the negative logarithm of the activity of hydrogen ions, whose equation is

pH= -log [H⁺]

So, being pH= 2.6 and replacing in the definition of pH:

2.6= -log [H⁺]

[H⁺]=2.51*10⁻³

pOH is a measure of the concentration of hydroxide ions (OH⁻). The sum between the pOH and the pH results in 14:

pOH + pH= 14

So, being pH= 2.6:

pOH + 2.6= 14

pOH= 14 - 2.6

pOH= 11.4

The pOH is defined as the negative logarithm of the activity of the hydroxide ions. That is, the concentration of OH⁻ ions:

pOH= - log [OH⁻]

Being pOH= 11.4 and replacing

11.4= -log [OH⁻]

[OH⁻]= 3.98*10⁻¹²

The concentrations of hydronium and hydroxide ions in a solution with pH 2.6 are 2.51*10⁻³ and 3.98*10⁻¹² respectively.

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.”