4pts)Would it make any difference if the methylene chloride solutioncontaining both thebasicand neutral components waswashed with 1Msodium hydroxiderather than 1Mhydrochloric acid? If so, what would that difference be? Would any layer separation bepossible in the new solution? Would it be possible to isolate the two components from oneanother using 1Msodium hydroxiderather than 1Mhydrochloric acid?Why or why not?Provide a balanced equation to justify your answer

Explanation:

No, it is preposterous and possible to expect or to disengage and isolate a basic and neutral compound by 1M NaOH in DCM. Since neutral compounds do not react with NaOH, and NaOH itself is a base so it can't react with another base to yield salt. For that reason, we just need a corrosive element i.e an acid.  

So; In DCM, we can't utilize 1M NaOH rather than 1M HCI for isolation and detachment of neutral and basic compounds.

- "the choice that is not an indicator of a chemical change is "state of matter changes". more common than not, chemical reactions produce energy in the form of light or heat. along with energy, they also produce a new substance called the product that could be in any state of matter (solid, gas, or liquid)."

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.”