Discussion Topic The global climate is changing, and this change is apparent across many of Earth’s subsystems. Multiple sources attribute the global warming of the past 50 years to human activity and influence. Activities such as deforestation and burning fossil fuels such as coal, oil, and natural gas release carbon dioxide (CO2), methane, and nitrous oxide into the atmosphere. These heat-trapping “greenhouse gases” have increased global temperatures and caused changes such as melting glaciers and powerful storms. These changes are happening because Earth's air, water, and land are all linked to its climate.

How do you think greenhouse gas emissions and global climate will change during the next 50 years? If greenhouse gas emissions and global temperatures continue rising, what other changes might you expect to see throughout the world? Humans are working to reduce the amount of greenhouse gases released into the atmosphere, but are their current solutions going to make a big enough impact? In addition to reducing human dependence on fossil fuels, what other solutions could help combat greenhouse gas emissions and global warming?

in theory, limestone is composed principally of the compound calcium carbonate - caco3, but in reality this compound is deposited in conditions involving a number of other compounds as impurities so it ends up being a mixture of many compounds.

hope this : -)

tony (lordcaos066)

lithosphere and asthenosphere

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.”