Answer:
Since you helped me I'll help you. The answer is 13 players on a single roster for each nba team :))
Explanation:
Answer:
Minor
Second inversion
A
Explanation:
Both intervals of a root position triad are either major third or minor third.
The interval between the bottom note and middle is perfect fourth so it is not root position.
List the notes: E, A, C
Invert the triad to root position by moving the bottom note up an octave (rotate the letters as if they are in a circle) so that they are separated by only major or minor thirds.
A, C, E
The root is the first note of a root position triad. A
Identify what third the two intervals are.
A - C: Minor third
C - E: Major third
A triad with a minor third followed by a major third is a minor triad.
The number of inversions from a root position triad is the position of the original triad.
A, C, E
C, E, A
E, A, C
It took 2 inversions, so the triad is in second inversion.
In a household, we all know the importance of cooking wares especially to those family members who are assigned the task of cooking. But have we ever stopped and noticed the materials that our cooking wares are made of? Here is a list of all the materials our commercial cooking wares are made of: 1.) Aluminum - These are what the saucepans, skillets, pie pans, cake pans, loaf pans and more are made of. Pros: These wares are easy to use and clean. Aside from these, aluminum pans are affordable and lightweight options. Cons: These are not that durable and will eventually wear down quickly compared to other cooking wares. 2.) Cast Iron - These are the materials used in making heavy-duty skillets, stock pots and casserole dishes. Pros: Though these wares are heavy, these are durable and functional, and are also great conductor that gets very hot and stays hot. Cons: For these wares to be non- sticky, you will have to use oil in order to achieve this. These wares tend to be pricey. 3.) Copper - These are used for stock pots, saucepans and baking molds. This type of cookware is usually the options or the top choice of foodies and professional pastry chefs as well. Pros: Copper, among all other wares, is the best at transferring heat, which means it offers fast and even heating and cools down quickly. The copper’s material is so responsive to heat adjustments; copper cookware allows you to make very precise adjustments to temperature as needed. Cons: Copper when placed with foods that are acidic, strong reaction occurs. This is the reason why many copper pots feature a tin or stainless steel lining on the interior so they don’t alter food’s color or flavor. 4.) Steel - These are used for stockpots, saucepans, skillets, woks and more. Pros: The chromium that is present does big things for stainless steel cookware. This does not rust, stain or corrode like carbon steel might. These are affordable and will last a long time with proper care. Cons: To prevent rust and corrosion, carbon steel needs to be carefully maintained and dried well. 5.) Ceramic - These are usually the materials for bake wares such as casserole dishes, ramekins and pie pans. Pros: These cooking wares conduct heat evenly. This will produce consistency every time you bake. These are also good for maintaining the food hot when served. Cons: These are very fragile than metal options. Users should always be careful for they may be easily scratched, can be chipped and will break if dropped. 6.) Glass- These make up baking dishes and casserole pans. Pros: It is because of their nonporous characteristic; these retain heat well and offer a smooth and stain-resistant surface that’s relatively easy to clean. Cons: These are very heavy and are fragile.
