) In addition to ongoing sources, such as car engines, pollutants can also be introduced into the air through isolated incidents like the rupture of a gas storage tank. Most
gases are stored and transported at high pressures. A common laboratory cylinder of
methane, for example, has a volume of 49.0 L and is filled to a pressure of 154 atm.
Suppose that all the CH4 from this cylinder is released and expands until its pressure
falls to 1.00 atm. What volume would the CH4 occupy?

V₂ =  7546  L

Explanation:

Given data:

Initial volume = 49.0 L

Initial pressure = 154 atm

Final pressure = 1 atm

Final volume = ?

Solution:

The given problem will be solved through the Boyle's law,

"The volume of given amount of gas is inversely proportional to its pressure by keeping the temperature and number of moles constant"

Mathematical expression:

P₁V₁ = P₂V₂

P₁ = Initial pressure

V₁ = initial volume

P₂ = final pressure

V₂ = final volume  

Now we will put the values in formula,

P₁V₁ = P₂V₂

154 atm × 49.0 L = 1.00 atm × V₂

V₂ = 7546 atm. L/1 atm

V₂ =  7546  L

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.”

the number of protons in the nucleus of a given element. has slight luster and conducts electricity at high temperatures like metal.but like a nonmetal,boron is brittle and does not conduct electricity well at low temperatures. in graphite, carbon is a soft,brittle solid.it is reflective,ductile,or malleable.