1. why would it be difficult to recycle polyvinyl chloride into plastic bags?

2. why is hdpe a good material for boats?

3. which plastic do you think could best contain extremely corrosive material? why?

4. list 2 uses of high density polyethylene other than those listed in the table.

5. 2 plastics that are targeted for recycling from household waste are polyethylene terephthalate (pete) and high density polyethylene (hdpe). one of the problems of recycling such materials is separating them. suppose you have been hired to set up a process for separating large quantities of waste plastic that is a mixture of pete and hdpe. describe how you might perform this separation.

1. Recycling polyvinyl chloride (PVC) into plastic bags would be difficult because PVC is made of a harder material that normal plastic bags are made of. GL with the portfolio my man.

Explanation:

Explanation:

1. It is difficult to recycle polyvinyl chloride into plastic bags because it is a very hard plastic. Polyvinyl chloride is a widely used plastic because it is durable and stable with an average life span of 30 years.

2.  HDPE is a good material for boats because of its high tensile strength and low density. HDPE stands for High-density polyethylene. It is lightweight and impervious to damage.

3. HDPE. This is because it is unaffected by alkaline solution. It's corrosive nature gives it resistance to damage.

4. HDPE is used in making plastic lumber.

  It is also used in producing geomembrane.

5. To separate the mixture of PETE and HDPE, you would need to employ the flotation method of separating mixtures. Mixtures are separated based on their hydrophobic and hydrophilic abilities. The mixtures are placed in a condensed tube, and stirred. The substance with a lighter weight stays at the top while the heavier one stays below. They are then removed separately.

answer: - 3.) the oxidation state of nitrogen in no changes from +2 to 0, and the oxidation state of carbon in co changes from +2 to +4 as the reaction proceeds.

solution: - as per the rules, oxidation number of oxygen in its compounds is -2. the sum of oxidation numbers of all the elements of a molecule or compound is zero.

also, the oxidation number in elemental form is zero.

in no, the oxidation number of o is -2 so the oxidation number of n is +2 so that the sum is zero.

similarly, the oxidation number of c in co is +2 and o is -2.

on product side the oxidation number of n is 0 as it is in the elemental form() .

oxidation number of c in carbon dioxide is +4 as there are two oxygen in it and we know that each oxygen is -2.

so, oxidation number of n is changing from +2 to 0 and the oxidation number of c is changing from +2 to +4.

since nitrogen is reduced and hence no is acting as an oxidizing agent. carbon is oxidized and so co is acting as a reducing agent.

so, the right choice is number 3.)the oxidation state of nitrogen in no changes from +2 to 0, and the oxidation state of carbon in co changes from +2 to +4 as the reaction proceeds.

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.”