What is the ionic compound formula for copper(2) sulfate

Copper sulfate commonly refers to copper (II) sulfate or cupric sulfate. This chemical compound is made up of two ions- a copper (II) ion and sulfate ion. Copper (II) ion or cupric ion is denoted by Cu2+ and sulfate ion has an ionic formula of SO4^2-. The overall ionic formula of copper (II) sulfate is CuSO4.

The chemical formula of an ionic compound contains the cation first, followed by the anion. Both cations and anions are followed by the number of atoms of each ion. Using these guidelines, the chemical formula of copper (II) sulfate can be written as CuSO4. We can similarly write the chemical formula of copper (I) sulfate or cuprous sulfate as Cu2SO4.  

Generally, ionic equations and chemical equations are used for chemical reactions, when two or more chemical compounds react with each other, rather than for individual chemical compounds.

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Explanation:

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.”