Intestinal epithelial cells pump glucose into the cell against its concentration gradient using the na + – na+– glucose symporter. recall that the na + na+ concentration is significantly higher outside the cell than inside the cell. the symporter couples the "downhill" transport of two na + na+ ions into the cell to the "uphill" transport of glucose into the cell. if the na + na+ concentration outside the cell ( [ na + ] out ) ([na+]out) is 139 mm 139 mm and that inside the cell ( [ na + ] in ) ([na+]in) is 19.0 mm, 19.0 mm, and the cell potential is − 49.0 mv −49.0 mv (inside negative), calculate the maximum energy available for pumping a mole of glucose into the cell. assume the temperature is 37 °c.

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.”

both adhesion and cohesion are attractions.

they are different in that adhesion is the force of attraction between the molecules of two different substances, whereas cohesion is the force of attraction between molecules of the same substance.

possible examples include capillary action, in which the adhesion between water and glass causes the water to rise in a narrow tube against the force of gravity.

because of hydrogen bonding, water is extremely cohesive.

this causes molecules on the surface of water to be drawn inward, which is why drops of water form beads on smooth surfaces.

hope this .

the answer would be a