Thermoelectric Bridge CER: Design and Draw In our demo, we tested a prototype of a bridge that used solar
radiation to conduct thermal energy to thermoelectric generators
to generate electricity. Design and draw a bridge that will
efficiently conduct thermal energy to the generators. Will you
leave the generators on top of the bridge as in the demo or will
you move them? How can you use your knowledge of insulators
and conductors to protect the generators from overheating and
burning like they did in our demo? Be creative as you design
your bridge! Make it functional as well. Where will people walk,
bikes ride, and cars drive? Will you include anything aesthetic
(visually appealing)? Draw and label your bridge below!
Include:
- 3 generators
- Bridge
- Sun
- Convection, conduction, radiation labeled
1. Where did you place the generators, and how does affect
receiving thermal energy?
2. What insulators and/or conductors did you utilize?

roar

Explanation:

"hydrogen bonding is the attraction of h atoms in the water molecule (slight + charge) to o atoms in a neighboring water molecule (slight - charge); it is a weak interatomic force. but it is still strong enough to the water molecules "stick" together."

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.”