A. Use the following data to calculate the enthalpy of hydration for calcium chloride and calcium iodide.
Lattice Energy* ΔHsoln
CaCl_2(s) -2247 kJ/mol -46 kJ/mol
CaI_2(s) -2059 kJ/mol -104 kJ/mol
*Lattice energy is defined as the energy change for the process M^+(g) + X^-(g) > MX(s).
b. Based on your answers to part a, which ion, Cl^- or I^-, is more strongly attracted to water?
O Chloride
O Iodide

A. Enthalpy of hydration of CaCl2 = -2293 KJ/mol

Enthalpy of hydration of CaI2 = -2163 KJ/mol

B. Chloride ions

Explanation:

Enthalpy of hydration is the energy required to convert one mole of gaseous ions to aqueousions.

Enthalpy of hydration = Enthalpy of solution - lattice energy

For CaCl2;

Enthalpy of hydration = -46 - 2247 = -2293 KJ/mol

For CaI2;

Enthalpy of hydration = -104 - 2059 = -2163 KJ/mol

B. Since the enthalpy of hydration of CaCl2 is more negative than that of CaI2, it means that chloride ions are more easily attracted to water molecules. This we conclude because the difference in enthalpy values are due to the negative ions as the two compounds share a common positive calcium ion.

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.”