Explain the role of molecular geometry in determining molecular polarity

1. the question asks the most appropriate, which seems to rule out "all of the above." your choice appears to be the correct one.

2. the protocol described is good for identifying correlation, but not cause and effect. for cause/effect, you need to devise a protocol that will assign the treatment (or not) to groups that have essentially the same "demographics" with respect to all the other variables. your choice regarding control group seems appropriate. random assignment of treatment (choice d) may be appropriate also. (i think you can argue that b and d are just different descriptions of the same method.)

3. d will randomize the birds, but may not guarantee there are 10 in each group. e will do both, so seems the better choice.

comment on question 2

based on the problem statement, it seems clear that confident, attentive drivers are more likely to use daytime running lights. so, the protocol might need to be devised in such a way that the lights would be turned on or off without the driver's knowledge. (an attentive driver will figure it out.) assigning a confident, attentive driver to a group required to drive without running lights might mess with his/her confidence and attentiveness. you don't want your experiment to do that. (nor do you want the experiment to subject a driver to greater risk of accident as a consequence of driving without running lights.) experiments involving human safety are always problematic.

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.”