: Mechanical advantage is the ratio of output force to input force. In this part of the task, you'll explore mechanical advantage using a simulation in which you use a ramp (inclined plane) to put a crate into the back of a truck.

Open the inclined plane simulation. Keep all the default presets except for friction; set this to 0. To run the simulation, click on the crate and drag it up the ramp until the force arrow turns green, indicating that you're pulling with enough force to move the crate. Note that your actual mechanical advantage (Actual MA in the Outputs) is 2.24.

Reset the simulation, and return the friction to 0. How can you alter the ramp's length and height to increase its mechanical advantage? Does increasing the mechanical advantage make it harder or easier to push the crate up the ramp?

The highway above switches back and forth as it climbs up the steep hillside. The much gentler slope of the road makes it easier for vehicles to reach the top of the mountain. The highway is an example of an inclined plane.

What Is An Inclined Plane?

An inclined plane is a simple machine that consists of a sloping surface connecting a lower elevation to a higher elevation. An inclined plane is one of six types of simple machines, and it is one of the oldest and most basic. In fact, two other simple machines, the wedge and the screw, are variations of the inclined plane.

A ramp like the one in the Figure below is another example of an inclined plane. Inclined planes make it easier to move objects to a higher elevation. The sloping surface of the inclined plane supports part of the weight of the object as it moves up the slope. As a result, it takes less force to move the object uphill. The trade-off is that the object must be moved over a greater distance than if it were moved straight up to the higher elevation.

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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.”