Please anyone give me thanks

a. 48 salads were bought on Wednesday

b. 42 chickens were bought on Thursday

c. 39 cheese were bought on Friday

Step-by-step explanation:

Given

------- M -- T - W -- T -- F−−−−−−−M−−T−W−−T−−F

Cheese ----- 50 -- 45 - 52 - 47 --39

Salad -------- 61 -- 44 - - 48 - 38 -- 51

Chicken ---- 53 -- 46 - - 39 - 42 -- 52

First, it should be noted that the horizontal data represent the row while the vertical data represent the column.

Having said that, the solution is as follows:

Solving (a): Second Row, Third column

The data at the second row are:

------- M -- T - W -- T -- F−−−−−−−M−−T−W−−T−−F

Salad -------- 61 -- 44 - - 48 - 38 -- 51

The data at the third column is then limited to:

------------------W

Salad -------- 48

So the number at this position implies that: 48 salads were bought on Wednesday

Solving (b): Third Row, Fourth column

The data at the second row are:

------- M -- T - W -- T -- F−−−−−−−M−−T−W−−T−−F

Chicken ---- 53 -- 46 - - 39 - 42 -- 52

The data at the fourth column is then limited to:

------------------- T

Chicken ---- 42

So the number at this position implies that: 42 chickens were bought on Thursday

Solving (c): First Row, Fifth column

The data at the first row are:

------- M -- T - W -- T -- F−−−−−−−M−−T−W−−T−−F

Cheese ----- 50 -- 45 - 52 - 47 --39

The data at the fifth column is then limited to:

------------------F

Cheese ----- 39

So the number at this position implies that: 39 cheese were bought on Friday

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.”

conduction is the transfer of thermal energy (heat in transfer) due to collisions between the molecules in the object. collisions between adjacent atoms and molecules transfer kinetic energy from the warmer to the cooler object. the objects must be in physical contact.