Find the SDS for regular bleach (sodium hypochlorite, 4-6%). Identify each of the following items on the SDS:
A) Physical state
B) Routes of exposure and symptoms
C) Required protective equipment
D) First aid procedures
E) Fire-fighting measures
F) Chemical reactivity
G) Safe storage
H) Safe disposal
I) Environmental precautions and ecotoxicity
j) Spill cleanup procedures

Explanation:

A) Physical state : Thin liquid

B) Routes of exposure and symptoms :

Inhalation: Exposure to vapor or mist may irritate respiratory tract and cause coughing. Inhalation of  high concentrations may cause pulmonary edema.

Eye Contact:  Corrosive. May cause severe damage to eyes.

Skin Contact: May cause severe irritation to skin. Prolonged contact may cause burns to skin.

Ingestion: Ingestion may cause burns to gastrointestinal tract and respiratory tract, nausea, vomiting,  and diarrhea.

C) Required protective equipment :

Eye/Face Protection If splashes are likely to occur: Wear safety glasses with side shields (or goggles) or face  shield.

Skin and Body Protection Wear rubber or neoprene gloves and protective clothing such as long-sleeved shirt.

Respiratory Protection If irritation is experienced, NIOSH/MSHA approved respiratory protection should be worn.

Positive-pressure supplied air respirators may be required for high airborne contaminant  concentrations. Respiratory protection must be provided in accordance with current local  regulations.

Hygiene Measures Handle in accordance with good industrial hygiene and safety practice. Wash hands after direct contact. Do not wear product-contaminated clothing for prolonged periods. Remove  and wash contaminated clothing before re-use. Do not eat, drink, or smoke when using this  product

D) First aid procedures:

General Advice Call a poison control center or doctor immediately for treatment advice. Show this safety  data sheet to the doctor in attendance.

Eye Contact Hold eye open and rinse slowly and gently with water for 15 - 20 minutes. Remove contact  lenses, if present, after the first 5 minutes, then continue rinsing eye. Call a poison control  center or doctor for treatment advice.

Skin Contact Take off contaminated clothing. Rinse skin immediately with plenty of water for 15-20 minutes. Call a poison control center or doctor for treatment advice.

Inhalation Move to fresh air. If breathing is affected, call a doctor.

Ingestion Have person sip a glassful of water if able to swallow. Do not induce vomiting unless told to  do so by a poison control center or doctor.

Do not give anything by mouth to an  unconscious person. Call a poison control center or doctor immediately for treatment  advice.

Protection of First-aiders Avoid contact with skin, eyes, and clothing. Use personal protective equipment as required.

Wear personal protective clothing

E) Fire-fighting measures:

Suitable Extinguishing Media

Use extinguishing measures that are appropriate to local circumstances and the surrounding environment.

Unsuitable Extinguishing Media

CAUTION: Use of water spray when fighting fire may be inefficient.

Specific Hazards Arising from the Chemical

This product causes burns to eyes, skin, and mucous membranes. Thermal decomposition can release sodium chlorate and  irritating gases and vapors.

Explosion Data

Sensitivity to Mechanical Impact None.

Sensitivity to Static Discharge None.

Protective equipment and precautions for firefighters

As in any fire, wear self-contained breathing apparatus pressure-demand, MSHA/NIOSH (approved or equivalent) and full protective

gear.

F) Chemical reactivity

Reactivity :

Reacts with other household chemicals such as toilet bowl cleaners, rust removers, acids, or products containing ammonia to produce  hazardous irritating gases, such as chlorine and other chlorinated compounds

G) Safe storage

Store away from children. Reclose cap tightly after each use. Store this product upright in  a cool, dry area, away from direct sunlight and heat to avoid deterioration. Do not  contaminate food or feed by storage of this product.  

H) Safe disposal

Dispose of in accordance with all applicable federal, state, and local regulations. Do not contaminate food or feed by disposal of this  product.

I) Environmental precautions and ecotoxicity

Environmental Precautions This product is toxic to fish, aquatic invertebrates, oysters, and shrimp. Do not allow product  to enter storm drains, lakes, or streams.

Ecotoxicity

Very toxic to aquatic life with long lasting effects.

This product is toxic to fish, aquatic invertebrates, oysters, and shrimp. Do not allow product to enter storm drains, lakes, or streams.

j) Spill cleanup procedures

Methods for Containment Prevent further leakage or spillage if safe to do so.

Methods for Cleaning Up Absorb and containerize. Wash residual down to sanitary sewer. Contact the sanitary  treatment facility in advance to assure ability to process washed-down material.

quartz

explanation:

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.”