Hey guys I really need help here, please answer this! I'd be most grateful :) 3. Besides the major types of radioactive decay, there are two others: positron emission and electron capture.
• Compare and contrast positrons with electrons.
• Explain how positron emission works and how it causes transmutations.
• Explain how electron capture works and how it causes transmutations.
• Compare the transmutations caused by positron emissions and electron capture.

I've been stuck on this problem for a while and it would mean a lot, thank you again!

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Explanation:

Positrons are often called positive electrons. They have the same mass and magnitude of charge as the electron but are of opposite sign. This means that they are positively charged while electrons are negatively charged.

In positron emission, a proton is converted into a neutron and a positron. The anti neutrino is a particle that balances the spins.

In electron capture, an electron is converted to a neutron. The anti neutrino is a particle that balances the spins.

When transmutation occurs by positron emission, the mass number of the of the parent nucleus is the same as mass number of the daughter nucleus but the atomic number of daughter nucleus decreases by 1 while the neutron/proton ratio increases.

When transmutation occurs by electron capture, the mass number of the of the parent nucleus is the same as mass number of the daughter nucleus but the atomic number of daughter nucleus decreases by 1 while the neutron/proton ratio increases.

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.”