Use the pop-up menus to label the following statements as either True of False. 1. Hypochlorous acid is an oxidizing agent.
2. Concentrated acetic acid is corrosive.
3. Methylene chloride is flammable.
4. Methylene chloride is a probable human carcinogen.
5. Pipets that contain only water can be disposed of in the trash.

1 True

2. True

3. True

4. True

5. False

Explanation:

1. Hypochlorous acid (HOCl)  is a weak acid that forms when chlorine dissolves in water, and is partially dissociated, forming hypochlorite. HOCl is considered a strong oxidizing agent responsible for the killing action of germs in chlorine solutions.

2. Acetic acid is also known as ethanoic acid. It has a distinctive sour taste and pungent smell, and is generally considered a weak acid. in a concentrated form, acetic acid can be corrosive.

3/4 . Methylene chloride is an organochloride compound with the formula CH2Cl2. It is  a colorless, volatile liquid with a moderately sweet aroma is widely used as a solvent. It is normally stable, non-flammable and non-explosive when mixed with air at temperatures below 100 °C, but its vapor is flammable only when present in relatively high concentrations of about 14% to 22% in air. Research shows that it is very much possibly carcinogenic, and it has been linked to cancer of the lungs, liver, pancreas, breast cancer and salivary gland cancer in laboratory animals.

5. Laboratory and medical waste are not to be disposed in the trash with regular wastes, as they are potentially toxic. Special disposal methods and agencies exists to take away such wastes.

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.”

the answer is:  

line graphs show patterns in data with variables that change over time; whereas, circle graphs show data as parts out of a whole (such as out of 100%).