What would be the answer

All materials are made up from atoms, and all atoms consist of protons, neutrons and electrons. Protons, have a positive electrical charge. Neutrons have no electrical charge (that is they are Neutral), while Electrons have a negative electrical charge. Atoms are bound together by powerful forces of attraction existing between the atoms nucleus and the electrons in its outer shell.

All materials are made up from atoms, and all atoms consist of protons, neutrons and electrons. Protons, have a positive electrical charge. Neutrons have no electrical charge (that is they are Neutral), while Electrons have a negative electrical charge. Atoms are bound together by powerful forces of attraction existing between the atoms nucleus and the electrons in its outer shell.

Electrical Voltage

Voltage, ( V ) is the potential energy of an electrical supply stored in the form of an electrical charge. Voltage can be thought of as the force that pushes electrons through a conductor and the greater the voltage the greater is its ability to “push” the electrons through a given circuit. As energy has the ability to do work this potential energy can be described as the work required in joules to move electrons in the form of an electrical current around a circuit from one point or node to another.

Then the difference in voltage between any two points, connections or junctions (called nodes) in a circuit is known as the Potential Difference, ( p.d. ) commonly called the Voltage Drop.

he Potential difference between two points is measured in Volts with the circuit symbol V, or lowercase “v“, although Energy, E lowercase “e” is sometimes used to indicate a generated emf (electromotive force). Then the greater the voltage, the greater is the pressure (or pushing force) and the greater is the capacity to do work.

A constant voltage source is called a DC Voltage with a voltage that varies periodically with time is called an AC voltage. Voltage is measured in volts, with one volt being defined as the electrical pressure required to force an electrical current of one ampere through a resistance of one Ohm. Voltages are generally expressed in Volts with prefixes used to denote sub-multiples of the voltage such as microvolts ( μV = 10-6 V ), millivolts ( mV = 10-3 V ) or kilovolts ( kV = 103 V ). Voltage can be either positive or negative.

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.”