What is defined as the basic unit in the metric system that describes a quality? A. Base Unit
B. Data Table
C. Dependent Variable
D. Extrapolate

Explanation:

The metric system is a system of measurement that uses the meter, liter, and gram as base units of length (distance), capacity (volume), and weight (mass) respectively.  

To measure smaller or larger quantities, we use units derived from the metric units

metric-system

The given figure shows the arrangement of the metric units, which are smaller or bigger than the base unit.

The units to the right of the base unit are smaller than the base unit. As we move to the right, each unit is 10 times smaller or one-tenth of the unit to its left. So, a ‘deci’ means one-tenth of the base unit, ‘centi’ is one-tenth of ‘deci’ or one-hundredth of the base unit and ‘milli’ is one-tenth of ‘centi’ or one-thousandth of the base unit.

The units to the left of the base unit are bigger than the base unit. As we move to the left, each unit is 10 times greater than the unit to its right. So, a ‘deca’ means ten times of the base unit, ‘hecto’ is ten times of ‘deca’ or hundred times of the base unit and ‘killo’ is ten times of ‘hecto’ or thousand times of the base unit.

ill try to . no promises tho.

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.”