What is true when a reaction reaches equilibrium? Select all that apply. * The reaction rate is equal in both directions.
There is more product than reactant.
The reaction is faster in the backward direction.
The concentration of products and reactants is constant.
The reaction has stopped.
The reaction is faster in the forward direction.
There is more reactant than product.

What is true of a reaction that has reached equilibrium? The rate of the forward reaction is greater than the rate of the reverse reaction. The rate of the forward reaction is less than the rate of the reverse reaction. The reaction rates of the forward and reverse reactions are equal. The reaction rate is zero.

Explanation:

when atmosphere interacts with biosphere they focuses on on the sources and sinks of green house gases (ghgs) air pollutants, particular matters, water and energy between the earth's surface and the atmosphere. the biosphere affects the climate. the atmosphere and biosphere are in constant interaction with each other, and all living things rely on gases in the atmosphere for life. organisms such as animals take in oxygen gas form the atmosphere to use in every cell of their body for smooth functioning of daily routine exercises.

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.”