What product or ratio of properties remains constant (PxT, TxV, P/V, V/T, etx)?When you have decided, label the "constant?" column with proper term and fill in the values.

In this phenomenon we talk about ideal gases, that is why in these equations the constant is the number of moles and the constant R, which has a value of 0.082

Explanation:

The complete equation would have to be P x V = n x R x T

where n is the number of moles, and if it is not clarified it is because they remain constant, as the question was worded.

On the other hand, the symbol R refers to the ideal gas constant, which declares that a gas behaves like an ideal gas during the reaction, and its value will always be the same, which is why it is called a constant. The value of R = 0.082.

The ideal gas model assumes that the volume of the molecule is zero and the particles do not interact with each other. Most real gases approach this constant within two significant figures, under pressure and temperature conditions sufficiently far from the liquefaction or sublimation point. The real gas equations of state are, in many cases, corrections to the previous one.

The universal constant of ideal gases is not a fundamental constant (therefore, choosing the temperature scale appropriately and using the number of particles, we can have R = 1, although this system of units is not very practical)

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.”

hurricanes form when warm, moist air from the ocean surface quickly rises into the atmosphere and forms storm clouds and rain. when the clouds are formed, heat is released which warms the cool air in the upper regions of the atmosphere so that the cycle can continue. which two phases of the water cycle are repeated in this process?