What is the chemical structure of coal?
What is the molecular weight of coal?

1) As for its chemical composition, coal is a mixture of high-molecular-weight polycyclic aromatic compounds, such as benzene C6H6, toluene C6H5CH3, xylene C6H4(CH3)2, naphthalene C10H8, anthracene C14H10, pyrene C16H10 and their derivatives with high mass fraction of carbon, as well as of water and volatile substances.

2) The coal asphaltenes have a relatively narrow MWD (full width ≈ 150 amu) with an average molecular weight of ≈340 amu. The petroleum asphaltenes display a broader MWD (full width ≈ 300 amu) and are heavier on average (≈680 amu).

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the equation that correctly represent the reaction for formation of ammonia is

n2+ 3h2 → 2nh3 (answer d)

1 mole of nitrogen gas (n2) react with 3 moles of hydrogen gas (h2) to form 2 moles of ammonia ( nh3). this is in a process known as haber process were iron is used as a catalyst and reaction take place that a higher temperature and pressure. the process is exothermic hence energy is released.

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.”