Type one to two paragraphs that describe your models and explain the conservation of mass in the chemical reaction.
a) Create a new blank document. Type your name at the top.
b) Type one to two paragraphs that describe your models and relate them to the law of
conservation of mass. Your document should:
i. identify the names of the reactants and products in the reaction.
ii. identify the number of molecules that make up the reactants and products.
iii. identify the type and number of atoms in each molecule of the reactants and products.
iv. explain what happens during the chemical reaction.
v. explain how mass is conserved during the chemical reaction

The law of conservation of mass states that mass in an isolated system is neither created nor destroyed by chemical reactions or physical transformations.

According to the law of conservation of mass, the mass of the products in a chemical reaction must equal the mass of the reactants.

The law of conservation of mass is useful for a number of calculations and can be used to solve for unknown masses, such as the amount of gas consumed or produced during a reaction.

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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the atomic number of carbon is six, which means that a carbon atom has six protons. carbon has three naturally occurring isotopes: carbon-12, carbon-13, and carbon-14. which of these statements are true about carbon and its isotopes? select all that appl