Who wants to do discord with me

part 1: the half-life of the element is 22 years.

part 2: it will take 132.02 year for the sample to decay from 308.0 g to 4.8125 g.

explanation:

part 1: there are two ways to determine the half life time.

first way: the half life time can be determined directly from its definition as it is the time required for the sample to decay to its half concentration.

from the data the initial concentration was 45.0 g and decayed to its half value (22.5 g) in 22.0 years.

second way: the radio active decay is considered first order reaction so we can use the laws of first order reactions.

k = (1/t) ln (a/a-x), where k is the rate constant of the reaction,

t is the time of the reaction

a is the initial concentration of the reactant

a-x is the remaining concentration at time (t)

a = 45.0 g the initial concentration at t = 0 year.

at t = 22 year, a-x = 22.5 g

then k = (1/22 year) ln (45.0 g/ 22.5 g) = 0.0315 year-1.

the half-life time (t1/2) = ln 2/ k = 0.693/ k =0.693/ 0.0315 = 22 years.

part 2:

using the same law k = (1/t) ln (a/a-x),

using the given data; a = 308.0 g and a-x = 4.8125 g and the calculated k from the part 1 (k = 0.0315 year-1)

t = (1/k) ln (a/a-x) = (1/0.0315) ln (308.0/ 4.8125) = 132.02 years

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.”