A sample of helium gas at a pressure of 0.538 atm and a temperature of 256 °C, occupies a volume of 437 mL. If the gas is cooled at constant pressure until its volume is 316 mL, the temperature of the gas sample will be

110 °C

Explanation:

The following data were obtained from the question:

Initial pressure (P1) = 0.538 atm

Initial temperature (T1) = 256 °C

Initial volume (V1) = 437 mL.

Final pressure (P2) = constant = 0.538 atm

Final volume (V2) = 316 mL

Final temperature (T2) =?

Next we shall convert 256 °C to Kelvin temperature. This Can be obtained as follow:

T(K) = T(°C) + 273

Initial temperature (T1) = 256 °C

Initial temperature (T1) = 256 °C + 273 = 529 K

Next, we shall determine the new temperature of the gas as illustrated below:

Pressure = constant

Initial temperature (T1) = 529 K

Initial volume (V1) = 437 mL.

Final volume (V2) = 316 mL

Final temperature (T2) =?

Applying the Charles' law equation, we have:

V1 /T1 = V2 /T2

437/529 = 316/T2

Cross multiply

437 × T2 = 529 × 316

437 × T2 = 167164

Divide both side by 437

T2 = 167164 / 437

T2 = 382.5 ≈ 383 K

Finally, we shall convert 383 K to celsius temperature. This can be obtained as follow:

T(°C) = T(K) – 273

T(K) = 383 K

T(°C) = 383 – 273

T(°C) = 110 °C

Therefore, the new temperature of the gas is 110 °C

pla·gia·rism

/ˈplājəˌrizəm/

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noun

the practice of taking someone else's work or ideas and passing them off as one's own.

explanation:

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.”