4. how many moles are in 54.0 grams of silver?
54.0 g ag x (108mol ag /1 g ag ) = 5,832 ag moles ag
(use the gray boxes to insert the values for the conversion factors.)
5. what is the mass of 6.3 moles of sulfur?
6.3 mol s x ( / ) = g s
6. how many atoms are in 6.0 moles of argon?
6.0 mol ar x ( / ) = atoms of ar
7. how many moles of kr are in 112 g of krypton?
112 g kr x ( / ) = moles of kr
8. how many moles are in 1.93 x1024 formula units of kf, potassium fluoride?
1.93 x1024 formula units x ( / ) = mol kf
(the next two problems need 2 step conversions - so there are two conversion factors (fractions) for the problem - remember the mole map - covert to moles first, then to the desired unit.)
9. how many atoms are in 86.2 g of si (silicon)?
86.2 g si x ( / ) x ( / ) = atoms of silicon
10. what is the mass in grams of 4.8 x 1024 atoms of magnesium?
4.8 x 1024 atoms of mg x ( / ) x ( / ) = g mg

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.”

honesty and integrity.

inspire others.

commitment and passion.

good communicator.

decision-making capabilities.

accountability.

delegation and empowerment.

creativity and innovation.

here are the traits of a good leader.i'm not going to give you the examples so you can copy right it.that's illegal but i hope that this you out.