In the laboratory, hydrogen gas of good purity can most easily be obtained by the reaction of a strong acid, like sulfuric acid, on a reactive metal, such as zinc:
Zn(s)+H SO,(aq) → ZnSO4 (aq)+H2(g)
Suppose an engineer decides to study the rate of this reaction. She prepares four reaction vessels by adding 145.8 g of solid zinc and 51. mL of 5.0 M sulfuric
acid solution to each, and then filling the remainder of the vessel with distilled water. The volume and temperature of each vessel is shown in the table below.
Arrange the reaction vessels in decreasing order of initial rate of reaction. In other words, select a "1" next to the vessel in which the engineer can reasonably
expect the initial rate of reaction to be highest, a "2" next to the vessel in which the initial rate of reaction would be next highest, and so on.
vessel volume temperature
initial rate of
reaction
A
3.0L
15.0°C
[?
5.0 L
13.0°C
?
2.0 L
15.0°C
?
3.0L
13.0°C
?

why is arctic sea ice important? arctic sea ice keeps the polar regions cool and moderate global climate. sea ice has a bright surface; 80 percent of the sunlight that strikes it is reflected back into space. as sea ice melts in the summer, it exposes the dark ocean surface.

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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metals are good conductor of electricity. it has free electrons on their surface. according to electron pool theory, each atom present in a metal crystal losses all of its valence electron and as a result a pool of free is form. these pool of electrons are free to move and   conduct electricity easily   while making metal as good conductor.

the correct answer is a. the ability of electrons to flow throughout the metal.

if it's not useful, feel free to report for mistake in answer.