The geological time scale is divided up and organized according to what life forms existed on earth.
 
select the best answer from the choices provided
t
f

true

Explanation:

Geologic time is divided into four large segments called Eons: Hadean, Archean, Proterozoic, and Phanerozoic. The Phanerozoic Eon isdivided into Eras: Paleozoic, Mesozoic, and Cenozoic. The divisions among Eras reflect major changes in the fossil record, including the extinction and appearance of new life forms.

TRUE

Explanation:

The geological time scale is divided on the basis of the information obtained from the fossil evidences and the rock specimens. The fossils of oldest organisms found on earth have depicted that the organisms were much simpler and with the increasing time, became more complex and structurally developed.

This classification was made by orderly arranging the main events that have taken place in the past, since the time of formation of the earth, till the present. The first unicellular life exited on earth about 3.5 billion years ago, and from that moment, continuous evolution has taken place depending upon the various geological factors that led to the development of more specific and well structured multi-cellular organisms by about 600-700 million years back.

Thus, the above statement is true.

it's c. elements are placed in rows based on how may valencies electrons have.

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.”