3) A child has a toy balloon with a volume of 1.8 liters. The temperature of the balloon when it was filled was 22° C and the pressure was 1.0 atm. If the child were to let go of the balloon and it rose into the sky where the pressure is 0.86 atm and the temperature is 8° C, what would the new volume of the balloon be?​

This is a combined gas law problem, according to which

where P is the pressure of the gas, V is the volume of the gas, and T is the temperature of the gas, and the subscripts 1 and 2 correspond to the initial and final conditions of the gas. In this problem, we are given the initial pressure, volume, and temperature of the gas in the balloon:

P₁ = 1.0 atm

V₁ = 1.8 L

T₁ = 295.15 K (K = °C + 273.15).

Moreover, we are given the final pressure and temperature of the gas in the balloon.

P₂ = 0.86 atm

T₂ = 281.15 K.

What we want to find is the final volume, V₂, which we can obtain by rearranging the combined gas equation to solve for V₂:

This answer has three significant figures. However, the question as written would warrant an answer that comprises one significant figure (as 8 °C has only one sig fig). In that case, the answer would be 2 L. If the answer is to be given to two significant figures, the volume would then be 2.0 L.

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.”

i think that the answer is c