Using orbital notation, diagram the formation of an ionic bond between aluminum and fluorine.

In order to make the ionic compound between two given elements, one should first decide to select which element an an anion (containing negative charge) and which element as cation (containing positive charge).

In given statement Fluorine being more electronegative (4.0) than Aluminum (1.61) will bear negative charge while, Aluminium will attain positive charge.

Formation of F⁻ Ion:

                                The atomic number of Fluorine is 9. Hence in neutral state it will carry 9 electrons with following electronic configuration,

                                       1s², 2s², 2px², 2py², 2pz¹

Therefore, in order to complete its octet, Fluorine will accept one electron as,

                                       1s², 2s², 2px², 2py², 2pz²

Or,

                                       1s², 2s², 2⁶

Or,

                                      F⁻  =  [He], 2s², 2⁶

Formation of Al³⁺ Ion:

                                   The atomic number of Aluminium is 13. Hence in neutral state it will carry 13 electrons with following electronic configuration,

                                       1s², 2s², 2⁶, 3s². 3p¹

Therefore, in order to complete its octet, Aluminium will loose three electron as,

                                       1s², 2s², 2⁶

Or,

                                      Al⁺³  =  [He], 2s², 2⁶

Formation of AlF₃:

                                 In order to have a neutral ionic compound, three ions of Fluoride containing -1 charge each will bond with a single cation of Aluminium containing +3 charge. Hence,

                                            3 F⁻ +  Al⁺³  =  AlF₃

well in order to answer this question you have to provide more information < 3

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.”