Chemistry, 18.08.2021 20:50 hsjsjsjdjjd

This is made of dna and storage area for all genetic information

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D)can be increased in a closed system

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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.”

Answer from: Quest

Answerthis solution will not form a precipitateexplanationsolubility equilbrium: pbf₂(s) ⇄ pb²⁺(aq) + 2 f⁻(aq)the solubility product expression is $k_{sp} = [\text{pb}^{2+}][\text{f}^- ]^2 = 4 \times 10^{-8}$ (we exclude solids from the equilibrium expression).now suppose we have the trial ion product q, which we can define as $q = [\text{pb}^{2+}]_{\text{initial}} \cdot [\text{f}^- ]^2_{\text{initial}}$ then, we can interpret q as the product of the concentration of the ions that we have and ksp as the product of the ion concentrations that are needed to form a saturated solution.if q > ksp, then that implies that there will be a surplus of ions that exceed the amount that is required to form a saturated solution. a precipitate will then form (the precipitate continually forms until the surplus ions are removed and q is decreased to ksp's value).if q = ksp, the saturated solution that forms is barely saturated and the precipitate will be minimal.if q < ksp, then the ion concentration will not be enough to form a saturated solution (so no precipitate).using our information, we calculate the trial ion product: $\begin{aligned} q & = [\text{pb}^{2+}]_{\text{initial}} \cdot [\text{f}^- ]^2_{\text{initial}} \\ & = (1.9 \times 10^{-3} ) (3.8\times 10^{3})^2 \\ & = 2.7 \times 10^{-8} \end{aligned}$ since q = 2.7 × 10⁻⁸ < ksp = 4 × 10⁻⁸, a precipitate will not form.

Answer from: Quest

Answer///precipitate;

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