Two atoms interact with each other and change as shown by the equation. complete the equation by filling in the missing parts.

the missing parts are ³₂He

Explanation:

The equation shown represents a nuclear reaction, meaning that, instead of the two hydrogen atoms form a molecule by a chemcial bond between the electrons of the atoms, the nuclei of the two interacting atoms change, leading to a new kind of atoms and particles.

That is mainly indicated by the appearace of the particle ¹₀ n, which is the symbol for a neutron.  The superscript 1 to the left of the symbol (letter n) means that the mass number of the neutron is 1, and the subscript 0 to the left of the symbol means that the atomic number of neutron is 0.

To determine the symbol, superscript and subscript needed to complete the missing parts of the equation, you need to do a mass number and atomic number balance.

Mass number balance:

The mass number is the superscript to the left of the symbol of the atom.

Each hydrgogen atom, in the reactant side, contributes a mass number 2, and the neutron on the product side contributes a mass number 1, so the balance is:

    2 + 2 = x + 1,

from which you determine that the unknown mass number is x = 4 - 1 = 3.

Atomic number balance

The atomic number is the subscript to the left of the element.

Each hdyrogen atom contributes an atomic number 1, and the neutron contributes 0 atomic number. So, the atomic number balance is:

    1 + 1 = x + 0 ⇒ x = 2.

Hence, the unknown atomic number is 2.

Conclusions:

         ²₁ H + ²₁ H  → ³₂He + ¹₀ p

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.”

pie chart because it is in percents ( % )