In the summer, your tires will increase in volume due to the warm temperatures, so you may need to check your tire pressure. this is an example of

the combined gas law
archimedes' principle
pressure laws
boyle's law

Answer The correct answer is Combined gas law.

Explanation:

1) Charles's law states that volume occupied by the gas is directly proportional to the temperature in Kelvins when pressure is kept constant.

 (at constant Pressure)

In summers, temperature increases with which volume occupied by the gas also increases in accordance to Charles law.

2) Boyle's law states that pressure of the gas is inversely proportional to the volume occupied by the gases at constant temperature.

(at constant Temperature)

3) Gay Lussac's law states at constant volume the pressure exerted by the gas is directly proportional to the temperature Kelvins.

(at constant volume)

4) Avogadro law states that for a given mass of an ideal gas , the volume occupied by the gas is directly proportional to the moles of the gas under constant pressure and temperature.

(at constant pressure and temperature)

On combining all these laws, we get Combined gas law::

PV=nRT

Hence, the correct answer is 'The combined gas law'.

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.”

56 moles of   lieter in chemistry