Directions: Select the choice that best fits each statement. The following questions(s) refer to a pond in southern Canada. In 1950 the pH of the pond water was 8.2, but by 2000 the pH had decreased to 5.2. An effective short-term remediation strategy for the pond would be to build taller smokestacks downwind from the pond A prevent fertilizer runoff from entering the pond B periodically stock the pond with brown trout C add calcium carbonate to the pond water D use tertiary wastewater-treatment protocols

the tides are influenced by both the moon and the sun, it's easy to see that when the sun lines up with the moon and the earth, as during a new moon or full moon, the tidal effect is increased. these are known as spring tides, named not for the season, but for the fact that the water "springs" higher than normal. on the other hand, if the sun and the moon are 90 degrees apart in relation to an observer on earth as during the first quarter moon or third quarter moon, then high tides are not as high as they normally would be. this is because despite its greater distance, the sun's mass allows it to exert enough gravitational force on the oceans that it can negate some of the effects of the moon's pull. this phenomenon of lower high tides is called a neap tide. if you need more information on this topic visit moonconnection.com.

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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explanation:

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