The Gulf Stream affects the climate in Britain by bringing warm water from the Caribbean to North West Europe. This keeps the climate in Britain warmer than other places at a similar latitude.
Three classes: 28×3=84 students
8 test tubes per student: 84× 8= 672
hope this helps!
Answer:
Carnivorous plants are easy to grow, if you follow a few, simple rules.
Wet all of the time.
Mineral-free water.
Mineral-free soil.
Lots of light.
Wet all of the time.
Carnivorous plants are native to bogs and similar nutrient-poor habitats. As a consequence, the plants live in conditions that are constantly damp. To grow healthy carnivorous plants, it is important to duplicate their habitat as closely as possible. Keep the soil wet or at least damp all of the time. The easiest way to do this is use the tray method. Set the pots in a tray or saucer, and keep water in it at all times. Pitcher plants can grow in soggy soil with the water level in the saucer as deep as 1/2 the pot, but most carnivorous plants prefer damp to wet soil, so keep the water at about 1/4 inch and refill as soon as it is nearly gone. Water from below, by adding water to the tray, rather than watering the plant. This will avoid washing away the sticky muscilage of the sundews and butterworts and keep from closing the flytraps with a false alarm.
Mineral-free water.
Always use mineral-free water with your carnivorous plants, such as rainwater or distilled water. Try keeping a bucket near the downspout to collect rainwater. Distilled water can be purchased at the grocery store, but avoid bottled drinking water. There are simply too many minerals in it. The condensation line from an air conditioner or heat pump is another source of mineral-free water. Reverse-osmosis water is fine to use. Carnivorous plants grow in nutrient poor soils. The minerals from tap water can “over-fertilize” and “burn out” the plants. In a pinch, tap water will work for a short while, but flush out the minerals with generous portions of rainwater, when it is available.
Mineral-free soil.
The nutrient poor soils to which the carnivorous plants have adapted are often rich in peat and sand. This can be duplicated with a soil mixture of sphagnum peat moss and horticultural sand. Be sure to check the peat label for sphagnum moss. Other types will not work well. The sand should be clean and washed. Play box sand is great, and so is horticultural sand. Avoid “contractor’s sand” which will contain fine dust, silt, clay and other minerals. Never use beach sand or limestone based sand. The salt content will harm the plants. The ratio of the mix is not critical, 1 part peat with 1 part sand works well for most carnivorous plants. Flytraps prefer a bit more sand, and nepenthes prefer much more peat. Use plastic pots, as terra cotta pots will leach out minerals over time and stress your plants.
Explanation:
Kayo na Po bahala magpaigsi
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
