In an experiment, hydrochloric acid reacted with different volumes of sodium thiosulfate in water. A yellow precipitate was formed during the reaction. A cross drawn at the base of each flask became gradually invisible due the formation of this yellow precipitate. The time taken for the cross to become invisible was recorded. A partial record of the experiment is shown.

Based on your knowledge of factors that affect the rates of chemical reactions, predict the trend in the last column of the experimental record. Use complete sentences to explain the trend you predicted. You do not have to determine exact values for time; just describe the trend you would expect (increase or decrease) and why it occurs.

The time taken for the reaction to go to completion(time taken for the cross to disappear) decreases steadily down the column for time.

Explanation:

If we look at the table closely we would quickly observe the following;

1) the volume of HCl was held constant

2) the volume of sodium thiosulphate was increased steadily

3) the volume of water was decreased steadily

The increase in volume of thiosulphate and decrease in the volume of water meant that reactant concentration was increased steadily. From our knowledge of factors that affect the rate of reaction, we know that the rate of reaction (typically read off as time taken for a given reaction to go to completion, in this case, decrease in the time taken for the cross to disappear) increases with increase in concentration of reactants.

Hence it is expected that as the concentration of reactants increase, the rate of reaction increases. As the rate of reaction increases, the time taken for the cross to disappear decreases. Hence the answer above.

beta decay is the answer

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.”