Write the electron configuration for the element titanium, TiTi. Express your answer in order of increasing orbital energy as a string without blank space between orbitals. For example, the electron configuration of LiLi could be entered as 1s^22s^1 or [He]2s^1.

The electron configuration of Ti is

  or  

The electron configuration of an element is the distribution of electrons in atomic orbitals.

According to Aufbau's principle, the orbitals with lower energies are filled before the orbitals with higher energies.

We can know this order, using the diagonal rule (attached image).

The maximum number of electrons in each sublevel is:

Considering all these facts, and that Titanium has 22 electrons, the electron configuration of Ti is:

Since is the electron configuration of Argon, this can also be written as:

The electron configuration of Ti is

  or  

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1s² 2s² 2p⁶ 3s² 3p⁶ 4s² 3d² or [Ar] 3d² 4s²

Explanation:

Electron configuration can basically be referred to as the location of electron; how the electrons are arranged in the orbitals of the atoms.

Following Aufbau principle, electrons are arranged in the following order of orbitals.

1s 2s 2p 3s 3p 4s 3d and so on.

The s can hold a maximum of 2 electrons, p can hold a maximum of 6 electrons and d can hold a maximum of 10 electrons.

Titanium has an atomic number of 22. So the arrangement is given as;

Ti = 1s² 2s² 2p⁶ 3s² 3p⁶ 4s² 3d²

The short hand notation is given as;

[Ar] 3d² 4s²

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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.”