Answer:
They are called beneficial mutations. They lead to new versions of proteins that help organisms adapt to changes in their environment. Beneficial mutations are essential for evolution to occur. They increase an organism's changes of surviving or reproducing, so they are likely to become more common over time.
Explanation:
Answer:
Explanation:
Caty , Use the relativity formula for length. ( they teach this in H.S. ? ) it's from my Modern Physics in college, A 300 level class
L = 

L = 3 
L = 0.9367496998 meters
L = 0.94 meters approx
Answer:
look it up im not a sheaperd sorry
Explanation:
The force result in stretching the spring 10.0 centimeters is 2.5N.
<h3>
What is Hooke's law?</h3>
If a spring is stretched from its equilibrium position, then a force with magnitude proportional to the increase in length from the equilibrium length is pulling each end.
F = kx
where k is the proportionality constant called the spring constant or force constant.
Up to a point, the elongation of a spring is directly proportional to the force applied to it. Once you extend the spring more than 10.0 centimeters, however, it no longer follows that simple linear rule.
Let the spring constant be very low 0.04N/m
The force applied is
F = 10 cm / 0.04
F = 0.1 m / 0.04
F = 2.5 N
Thus, the force result in stretching the spring 10cm is 2.5 N.
Learn more about hooke's law.
brainly.com/question/13348278
#SPJ1
The ammonium salt of acetic acid is the reaction product of acetic acid and ethylamine at room temperature
<h3 /><h3>What is acetic acid ?</h3>
Acetic acid is a monofunctional carboxylic acid containing two carbon atoms. It acts as a protein solvent, food acidity regulator, antibacterial food preservative. It is a conjugate acid of an acetate.
Acetic acid is used in the production of acetic anhydride, cellulose acetate, vinyl acetate monomer, acetic ester, chloroacetic acid, plastics, dyes, insecticides, photographic chemicals, and rubber. Other commercial uses include the production of vitamins, antibiotics, hormones, organic chemicals, and as a food additive. Typical concentrations of acetic acid found naturally in foods are 700 to 1200 milligrams/kg (mg/kg) in wine, up to 860 mg/kg in aged cheeses, and 2.8 mg/kg in aged cheeses. fresh orange juice.
learn more about acetic acid, visit;
brainly.com/question/16970860
#SPJ4