Pressure Collection of a Gas over Water C In an experiment designed to determine the rate of decomposition of hydrogen peroxide, a student used a gas collecting buret to trap the oxygen gas produced by the decomposition of H2O2- D 2 H202 + O2(g) + 2 H2O(1) , atm The barometric pressure that day was 28.79 in Hg. The temperature of the gas collected was 20.4 K °C. The volume of the gas collected was 22.34 mL. The height of the water column in the gas collecting tube was 23.15 cm. The vapor pressure of water at several temperatures is given in the following table. Temperature (°C) 19.0 20.0 21.0 22.0 H2O Vapor Pressure (mm Hg) 16.5 17.5 18.7 19.8 If the actual temperature is between two temperatures on the chart, you will have to interpolate the value for the vapor pressure. Question: If the sample size of the hydrogen peroxide solution was 15.0 mL, and all the oxygen collected resulted from total decomposition of the sample, what was the original molarity of the hydrogen peroxide solution?

a basic solution is an aqueous solution containing more oh-ions than h+ions. in other words, it is an aqueous solution with a ph greater than 7. basic solutions contain ions, conduct electricity, turn red litmus paper blue, and feel slippery to the touch.

explanation:

tracks, burrows, eggshells, nests, tooth marks, or gastroliths

lol idk man i guess u gotta ask bill nye the science guy

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.”