Which correctly describe a reversible reaction reaching equilibrium in a closed system? Select two that apply.

A) Over time, the rate of the forward reaction becomes zero.

B ) Initially, the concentration of reactants is low, so the rate of the forward reaction is also low.

C) Initially, the concentration of products is low, so the rate of the reverse reaction is also low.

D) Over time, the rates of the forward and reverse reactions equalize.

Over time, the rate of the reverse reaction becomes greater than the forward reaction.

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.”

a gas, having a molecular weight of 13 kg/kmol and a kinematic viscosity of 0.25 cm2/s, flows through a pipe 0.25 m internal diameter and 5 km long at the rate of 0.4 m3/s and is delivered at atmospheric pressure.

може ли да зареждате повече информация, моля

answer : third trial had the contaminated sample and the correct value for dhrxn should be 1000 kj/mol

explanation :

let us write down the given equations

equation 1 :

equation 2 :

equation 3 :

let us use hess's law to find out which 2 equations can be added to get the third equation.

let us reverse equation 2 and multiply it by 2. the new equation that we get is,

equation 4 :

let us add equation 1 & 4

the above equation is similar to equation 3 but has different value for dhrxn.

therefore third trial had the contaminated sample and the correct value for dhrxn should be 1000 kj/mol