If the bike messenger traveled at 10 miles per hour (mph), 8 mph,
and 5 mph, what speeds would the different vector lengths be
representing?

b..

is the correct one

explanation:

covalent bonds form as valence electrons are shared between two atoms. lewis structures and structural formulas are common ways of showing the covalent bonding in organic molecules. formal charge describes the changes in the number of valence electrons as an atom becomes bonded into a molecule.

mechanics (greek   is that area of science concerned with the behaviour of physical bodies when subjected to forces or displacements, and the subsequent effects of the bodies on their environment. the scientific discipline has its origins in ancient greece with the writings of aristotle and archimedes[1][2][3] (see history of classical mechanics and timeline of classical mechanics). during the early modern period, scientists such as galileo, kepler, and newton laid the foundation for what is now known as classical mechanics. it is a branch of classical physics that deals with particles that are either at rest or are moving with velocities significantly less than the speed of light. it can also be defined as a branch of science which deals with the motion of and forces on objects. the field is yet less widely understood in terms of quantum theory.

explanation:

c. heat could easily travel through the molecules in the air and escape/enter the flask. removing the air slows down the heat transfer.  

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.”