Iwo norses are trotting across a field. The kinetic Horse
Mass (kg) Speed (dm/s) Kinetic energy (1)
660
20
1,320
Lucky
Chestnut
220
20
440
Compare the two horses.
Lucky's mass is
Chestnut's mass.
Lucky's speed is
Chestnut's speed.
Lucky's kinetic energy is
Chestnut's kinetic energy.

c- cold periods in earth's history during which glaciers covered much of the surface.

explanation:

alkaline metals are lithium, sodium, rubidium, potassium, cesium and francium.

alkali metals have electronegativity from 0.7 to 1, lowest in periodic table of elements, which means that alkali metals (i group in periodic table) has positive oxidation number in compounds.

electronegativity is a chemical property that describes the tendency of an atom to attract a shared pair of electrons towards itself.

alkaline metals (far left in main group) have lowest ionizations energy and easy remove valence electrons,

for example, potassium is the alkali metal and has a single valence electron in the outer electron shell.

electron configuration of potassium is: ₁₉k 1s²2s²2p⁶3s²3p⁶4s¹.

they can not exist alone in nature, because they are very reactive.

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 formula mass of a molecule or a compound is the sum of the atomic weights of the atoms in its empirical formula

(that's what i know about formula mass)