SECTIONS
LOG IN
Welcome. This is your 1st of 10 free articles.Sign in or Subscribe. 
OUTDOORS
Posted January 22
INCREASE FONT SIZE
Birding: Annual bird counts include interesting lingerers
Warmer York County especially holds a range of seasonal holdovers in the Christmas Bird Counts.
BY HERB WILSON
Share



 Comment
The 117th Christmas Bird Count is now over. As usual in January, I will discuss the highlights of some of the Maine counts. These standardized censuses provide an important tool to monitor the abundance of winter birds throughout North America and beyond.
I’ll concentrate on changes in regularly wintering birds, the arrival of unpredictable invaders and records of lingering birds whose wintering areas are well to our south. A rarity or two may pop up as well.
We’ll start with the southern Maine coast. The York County count was held on Dec. 21. Thirty observers found 82 species of birds.
The answer is b I think that is the answer
Answer: how a virus differs from a cell...
It doesn’t contain any kind of cytoplasm, cell wall, cell membrane, ribosome or mitochondrion.
It doesn’t have any sort of metabolic enzyme of its own. So, no nutrition system is seen.
It can’t reproduce itself, without any help of the host living cell.
It can be crystallized, centrifuged or diffused.
It doesn’t have any sort of somatic development.
Chemically, its just a fusion of protein and nucleic acid. So, this characters differ a Virus from a living cell.
Explanation:
Answer;
As liquid water freezes, the molecules arrange themselves in a way that takes up more space than liquid water. What would most likely occur if the arrangement of frozen water molecules required less space than that of liquid water molecules? A).The density of ice would be greater than the density of liquid water, and ice would not float. B). Ice would form in layers, and liquid water would get trapped in between the layers. Liquid water would have a higher specific heat, making it less likely to undergo vaporization. C).The freezing point of water would decrease, making ice more difficult to form.