ANSWER THE QUESTION: What 2 buffer systems did you pick and how do they work? Be chemically specific ;) Why
are they important?

to be fair, you have to have a very high iq to understand rick and morty. the humour is extremely subtle, and without a solid grasp of theoretical physics most of the jokes will go over a typical viewer's head. there's also rick's nihilistic outlook, which is deftly woven into his characterisation- his personal philosophy draws heavily from narodnaya volya literature, for instance. the fans understand this stuff; they have the intellectual capacity to truly appreciate the depths of these jokes, to realise that they're not just funny- they say something deep about life. as a consequence people who dislike rick & morty truly are idiots- of course they wouldn't appreciate, for instance, the humour in rick's existential catchphrase "wubba lubba dub dub," which itself is a cryptic reference to turgenev's russian epic fathers and sons. i'm smirking right now just imagining one of those addlepated simpletons scratching their heads in confusion as dan harmon's genius wit unfolds itself on their television screens. what fools.. how i pity them.

and yes, by the way, i do have a rick & morty tattoo. and no, you cannot see it. it's for the ladies' eyes only- and even then they have to demonstrate that they're within 5 iq points of my own (preferably lower) beforehand. nothin personnel kid

the answer is the

the answer is either b or c

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.”