At 570. mmHg and 25 °C, a gas sample has a volume of 2270 mL. What is the final pressure (in mmHg) at a volume of 1250 mL and a temperature of 175 °C?

The final pressure is 1556 mmHg

Explanation:

The gas laws are a set of chemical and physical laws that allow determining the behavior of gases in a closed system.

Boyle's law says that "The volume occupied by a given gaseous mass at constant temperature is inversely proportional to pressure" and is expressed mathematically as: P * V = k

 Charles's law states that the volume of gas at constant pressure is directly proportional to its temperature and is expressed mathematically as the quotient that exists between the volume and the temperature equal to a constant value:

Gay - Lussac's law states that the pressure of gas at constant volume is directly proportional to its temperature and is expressed mathematically as the quotient between pressure and temperature equal to a constant:

Combined law equation is the combination of three gas laws called Boyle's, Charlie's and Gay-Lusac's law:

When you want to study two different states, an initial one and a final one of a gas, it is possible to apply:

In this case:

Replacing:

Solving:

P2= 1556 mmHg

The final pressure is 1556 mmHg

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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