Part b (r)–3-chloro-2-methylhexane will undergo a nucleophilic substitution reaction in the presence of sodium ethoxide and ethanol. complete the mechanism for the sn2 reaction and draw the products of the reaction. draw all missing reactants and/or products in the appropriate boxes by placing atoms on the grid and connecting them with bonds and including charges where needed. indicate the mechanism by drawing the electron-flow arrows on the molecules. arrows should start on an atom or a bond and should end on an atom, bond, or where a new bond should be created.

See answer below

Explanation:

To understand this, we need to make the reaction involved with the given configuration. Configuration R means that the substituents of the molecule, the priority order goes clockwise (From heaviest to lightest) so, if an Sn2 is ocurring in the reaction this means that the nucleophile, which in this case, is the sodium ethoxide will attack the molecule in the opposite side of the leaving group (which is the chlorine).

Also when this occurs, as Sn2 is a bimolecular reaction and is held in one step, it occurs an inversion in the configuration of the product. So, it's the innitial reactant was R, then the final product will be S.

The mechanism and product can be watched in the attached picture

Hope this helps.

law of conservation of matter

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.”