Why is radon-222 considered dangerous? it is the second leading cause of lung cancer in the u. s. it cannot be seen, smelled, or tasted. it is a product of the natural decay of uranium and is often found in the soil on which houses are built. all of these nuclear medicine is only useful for diagnosing a few, select diseases. true false from an environmental perspective, it is important to ensure that radioactive materials are stored properly, because radioactive samples: can be in liquid, solid or gas forms once they are leaked into the environment, could cause serious health hazards to all living organisms can remain radioactive for long periods of time can do all of these which of the following statements is correct regarding spent fuel rods? they are no longer radioactive. they contain only one type of isotope of the fuel (uranium). they usually remain radioactive for less than 100 years. they are scheduled for deep underground burial. all low-level waste disposal sites use a series of natural and engineered barriers to prevent radioactivity from reaching the biosphere. true false nuclear energy is considered an alternative energy because it is renewable, does not pollute the environment, and reduces carbon dioxide emissions. true false

q1. all of these

q2 false

q3 can be in liquid, solid or gas forms

q4 idk

q5 They usually remain radioactive for less than 100 years.

q6 idk

q7 TRUE

educated guess and i remember some things from chem. Hope its all good

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.”

a saline water is fed to a reverse osmosis unit at flow rate o rotameter connected to reject (retentate) line reads 8 installed in reject and permeate line reads 15.2 milli siemens/cm and 300 micro siemens/com respectively.