Identify the number of core and valence electrons for each atom. 1s22s22p3 core electrons and valence electrons
1s22s22p63s23p5. core electrons and. valence electrons

1. Core electrons = 1s²; Valence electrons = 2s² and 2p³

2. Core electrons = 1s², 2s²,m2p⁶; Valence electrons = 3s² and 3p⁵

Explanation:

The electrons in an atom of an element are generally divided into two groups: the core electrons and the Valence electrons

Valence electrons are those electrons which are located of or found in the outermost shell or highest energy level of an atom. These valence electrons are the one that determine the chemical reactivity of an atom as they can participate in bond formation between atoms of the same element or with atoms of other elements. The valence electrons also, generally determine the group to which an element will belong to.

Core electrons on the other hand, are those electrons which are found within the innermost shell or lowest energy levels of the atom. They are strongly attracted to the nucleus of atom and do not take part in chemical bonding. However, they play the important role of shieldingnthe valence electrons from the positive charge of the nucleus thereby assisting the valence electrons in bond formation.

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.”

8 m/s because for him to get the same amount of energy as ray is putting out, bobby, who weighs half as much as ray, needs to run twice as fast.