Asolution that contains many dissolved molecules in a fixed amount of solution is called

Explanation:

Solutions are homogeneous mixtures.

A solution contains at least one solute component and one solvent component all in the same phase.

The term solubility is used to express the maximum amount of solute that can be dissolved in certain amount of solvent, and is measured at a given temperature and pressure.

You may refer to a solution as concentrated or diluted. These are kind of vague terms, in the sense that they do not express how much solute is dissolved. They just tell if there are many dissolved particles (molecules or ions), which is expressed as concentrated, or just a few particle, which is express as diluted.

Other more specific terms used to refer the amount of solute dissolved in a solution are: unsaturated solution, saturated solution, and supersaturated solution.

Unsaturated solution: the solution contains less solute than what it can have. The solution may dissolve more solute.

Saturated solution: the solution has the maximum amount of solute that it can dissolve, at certain temperature and pressure. If you add more solute to a saturated solution, it will not get dissolved (unless you change the temperature or pressure).

Supersaturated solution: a special condition where the solution contains more solute than the saturated solution, at the same temperature and pressure. This is a very unstable situation and any perturbation will make that the excess solute precipitate.

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.”

a pan containing water is placed in a positio n where it is exposed to a 10 mile per hour wind. the pan contains a uniform depth of 1.27 cm of water, is quite wide, and has a length of 2.44 m in the wind direction. the water in the pan is at a constant temperature of 15.5 °c.