What is the formula unit for a compound made from fe2+ and oxygen? ofe feo fe2o o2fe

The formula unit for the compound obtained will be

Explanation:

A compound is formed by the reaction of two or more different elements.

When Iron reacts with oxygen, it leads to the formation of oxide of iron.

Iron exists in different oxidation states. The oxidation state of iron given here is +2 and oxygen has an oxidation state of -2.

Hence, by criss-cross method, the compound formed will be

FeO is the formula unit for a compound made from and oxygen.

Explanation:

Ionic compounds are defined as the compounds which have ionic bond between the atoms.Two ion of opposites charges are  combine with each other with help of ionic bonding that complete transfer of electrons from one atom to another.

Iron is the 26th element of the periodic table with electronic configuration of

In the naming of the compound, the oxidation state of this element is given +2.

Oxygen is the 8th element of the periodic table with electronic configuration

This element will easily gain 2 electrons and shows an oxidation state of -2.

By criss-cross method, the oxidation state of titanium and oxygen gets reversed and they form the coefficients of the compound.

The compound formed by the combination of Titanium(III) and oxygen is

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.”