What conclusions can you draw about the factors that affect the rate of solution formation? Be sure to support your claim with data from your experiment.

Explanation:

The factors that may affect the reaction are,

(1) temperature at which the reaction is carried out,

(2) surface area of the antacid tablet,

(3) concentration of bicarbonate salt.

(1) Temperature: It increases the rate of a reaction by decreasing the activation energy of the reaction.

(2) Surface area: By using powdered tablet rather than an entire one, the surface area of the tablet increases that makes the rate of reaction faster.

(3) Concentration: Increase in the concentration of the bicarbonate increases the possibility of antacid substance to come into contact of more bicarbonate. Thus, the rate of a reaction increases.

Steps:

(1) Temperature. (i) at 1st, the reaction is to be carried out at room temperature. (ii) with the aid of timing device the duration of the reaction time is required to be measured. (iii) Consecutive reactions are required to perform with increase in 1 oC temperature for each reaction and the endpoint time is required to be noted. (iv) plot a graph depicting the reaction time with corresponding temperature. (v) a negative slopre in graph will indicate increasing rate of reaction, \Delta time/\Delta temperature= -ve .

(2) Surface Area. (i) Reaction is to carried out with entire antacid tablet at first and the reaction rate is required to be measured. (ii) Then the reaction under same condition is required to be carried out with powdered antacid tablet and the duration of the reaction is to be measured. The reaction rate will be faster in case of powdered tablet.

(3) Concentration. (i) Concentration of the bicarbonate solution should be varied in increasing order. (ii) the reaction rate is required to be measured for each concentration. (iii) a graph should be plotted with reaction rate at different concentration. A negative slope in the plot indicates increased reaction rate with increasing concentration of bicarbonate. \Delta time/\Delta concentration= -ve .

Errors: Manual errors may occur in course of reaction rate measurement which can easily be overcome with the help of multiple measurements for same data.

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.”