Chemistry, 29.03.2020 00:53 ericasolis2614

What makes slime, slime?

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Answer from: SmokeyRN

Slime flows like a liquid, but unlike familiar liquids (e.g., oil, water), its ability to flow, or viscosity, is not constant. So it's a fluid, but not a regular liquid. Scientists call a material that changes viscosity a non-Newtonian fluid. The technical explanation is that slime is a fluid that changes its ability to resist deformation according to shear or tensile stress.

What this means is, when you pour slime or let it ooze through your fingers, it has a low viscosity and flows like a thick liquid. When you squeeze a non-Newtonian slime, like oobleck, or pound it with your fist, it feels hard, like a wet solid. This is because applying stress squeezes the particles in the slime together, making it hard for them to slide against each other.

Most types of slime are also examples of polymers. Polymers are molecules made by linking together chains of subunits.

The specifics of how a type of slime works depends on its chemical composition, but the basic explanation is that chemicals are mixed to form polymers. The polymers act as a net, with molecules sliding against each other.

Two solutions are combined to make classic slime. One is diluted school glue, or polyvinyl alcohol in water. The other solution is borax (Na2B4O7.10H2O) in water.
Borax dissolves in water into sodium ions, Na+, and tetraborate ions.
The tetraborate ions react with water to produce the OH- ion and boric acid:
B4O72-(aq) + 7 H2O <—> 4 H3BO3(aq) + 2 OH-(aq)
Boric acid reacts with water to form borate ions:
H3BO3(aq) + 2 H2O <— > B(OH)4-(aq) + H3O+(aq)
Hydrogen bonds form between the borate ion and the OH groups of the polyvinyl alcohol molecules from the glue, linking them together to form a new polymer: slime.

Answer from: Quest

maybe the spark is gone, love is a weird emotion and there is a possibility he may have found somebody else.

Answer from: Quest

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.”

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