Write the formulas of the following compounds:
(a) barium chloride
(b) magnesium-nitride
(c) sulfur dioxide
(d) nitrogen trichloride
(e) dinitrogen trioxide
(f) tin(iv) chloride

(a) barium chloride :

(b) magnesium-nitride:

(c) sulfur dioxide :

(d) nitrogen trichloride :

(e) dinitrogen trioxide :

(f) tin(IV) chloride :

Explanation:

The nomenclature of ionic compounds is given by:

1. Positive is written first followed by the oxidation state of metal in roman numerals in square brackets.

2. The negative ion is written next and a suffix is added at the end of the negative ion. The suffix written is '-ide'.

The naming of covalent compound is given by:

1. The less electronegative element is written first.

2. The more electronegative element is written second. Then a suffix is added with it. The suffix added is '-ide'.

If atoms of an element is greater than 1, then prefixes are added which are 'mono' for 1 atom, 'di' for 2 atoms, 'tri' for 3 atoms and so on.

a) Barium chloride is an ionic compound and the chemical formula will be

b)  Magnesium-nitride is an ionic compound and the chemical formula will be

c) Sulfur dioxide  is a covalent compound and the chemical formula will be

d) Nitrogen trichloride is a covalent compound and the chemical formula will be

e) Dinitrogen trioxide is a covalent compound and the chemical formula will be

f)  Tin(IV) chloride is an ionic compound and the chemical formula will be

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.”

a. the law of proportion states the combination of 2 atoms in a specific ratio to produce multiple compounds such as the given statement of question ‘1st compound contains 88.8 % cu ’ indicates 88.8 g of cu is present along with 11.2 g oxygen in 100 g of compound whereas the statement ‘2st compound contains 79.9 % cu ’ indicates 79.9 g of cu is present along with 20.1 g oxygen in 100 g of compound

1st compound contains 88.8 g cu

for cu

m = 63 g /mol

atomic % = 88.8 /63 = 1.42

for o

m = 16 g /mol

atomic % = 11.2 /16 = 0.7

b. the emperical formula of 1st compound is

cu1.4o0.7

cu2o