Rock candy is formed when excess sugar is dissolved in hot water followed by crystallization. A student wants to make two batches of rock candy. He finds an unopened box of "cane sugar" in the pantry. He starts preparing batch A by dissolving sugar in of hot water (). He keeps adding sugar until no more sugar dissolves in the hot water. He cools the solution to room temperature. He prepares batch B by dissolving sugar in of water at room temperature until no more sugar is dissolved. He lets the solution sit at room temperature. It is likely that less rock candy will be formed in batch A. It is likely that no rock candy will be formed in either batch. I need more information to predict which batch is more likely to form rock candy.

Complete Question

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It is  likely that more candy will be  formed  in batched A

Explanation:

From the question we are told in experiment procedure that  rock candy will be formed when excess sugar is  dissolved in hot water followed by a crystallization so this makes understand that there in need for the water to be hot. and looking at the procedure in making the two batches of rock candy we see that the water used for batch A is hotter than than that used for   batch B hence more rocky candy would be formed in batch A.

false

because it does not have the potential to be entirely used up

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.”