will mark brainlest 1) Now that you have studied the facts about the Severn River, you are ready to make a decision. What questions would you want answered if you were to determine whether to build a tidal power plant at the Severn River?

The questions I would like to answer are:

Will the productivity of the river severn offset the cost of installing the plant?

Is it possible to build a dam on site?

Is it possible to establish submerged turbines in this location?

How would human life and nature be impacted by the plant?

Explanation:

Tidal power plants are signals that use tidal energy to generate electricity. The installation of this type of plant is quite expensive and involves the establishment of dams on site to take advantage of the differences between high and low tides and the establishment of submerged turbines to take advantage of sea currents.

To decide whether I would decide to build a tidal plant on the Severn River, I would need to evaluate a few things to make sure that the project is viable. For that I would ask myself some questions like:

Will the productivity of the river severn offset the cost of installing the plant? (If the installation costs are greater than the capacity of this river to promote high generation of electricity, it would be better to abandon the project)

Is it possible to build a dam on site? Is it possible to establish submerged turbines in this location? (It is necessary to consider the physical and chemical characteristics of the place to know if it is possible to install these two equipment and in a way that they work efficiently)

How would human life and nature be impacted by the plant? (Projects like this include major environmental and social impacts. These impacts must be analyzed and ways to mitigate them must be considered and included in the project.)

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.”