How are ionic charges used in creating chemical formulas for ionic compounds?

Explanation:

Ionic compounds are formed by the positive and negative ions but over all compounds are neutral. Because total negative charges are equal to the positive charges and cancel the effect of each other.

For example:

sodium chloride is an ionic compound. It is made up of positive ion which Na⁺ and the negative ion which Cl⁻. The negative and positive charges are equal in magnitude thus cancel the effect of each other and make the compound over all neutral.

Na⁺Cl⁻ = NaCl

Another example:

Sodium carbonate: Na₂CO₃

This compound consist of cationic part which is Na⁺ and anionic part CO₃²⁻

In this compound carbonate have -2 charge while sodium have +1 charge . In order to balance the overall charges two sodium atoms are bonded with one carbonate unit. 2Na⁺ = +2 charge

thus,

Na₂²⁽⁺¹⁾CO₃²⁻ = Na₂CO₃

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.”

frequency, z, and the collision density, z, in carbon dioxide (co2), r 180 pm at 30 °c and 120 kpa