Le Châtelier’s principle is applied in the bottling of carbonated soft drinks. You are probably familiar with the “hissing” or “popping” sound of opening of either an aluminum soda can or plastic bottle. This occurs by adding carbon dioxide to water to produce carbonic acid in a reversible reaction, which is shown below: H2O(l) + CO2(g) <> H2CO3(aq) As you may have known, these beverages are bottled under increased pressure, placing stress on the equilibrium. Following Le Châtelier’s principle, the system shifts to the right to reduce the stress, in response to the increase in pressure. When the bottle or can is opened, the pressure is reduced. This reaction favors the reactants, thus shifting the system to the left, and CO2 gas forms and comes out of the solution. Question # 8 :You open a can of Coca-Cola and you pour it into a glass with ice. You notice that the soda is very fizzy and quite effervescent. What do you think is responsible for this? Group of answer choices A. H2O formation under pressure. D. Release of H2O as a result of opening the can. B. H2CO3 formation under pressure. C. Release of CO2 as a result of opening the can.

the and of a to in i it with that you at this on from he my or we but as be they for not will ... if always read show hear sound what everything different post change another ... cool die either consider today usually situation easy fact miss exactly add top ... container financially boom disney tricky needle grandfather aesthetic coke ...

Explanation:

to explain adding

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.”

it would be a gas formation