Answer:
As the pH rises, the concentration (toxicity) of the ammonia also increases. When the pH level increases above 9, most of the ammonium in the water is converted into toxic ammonia (NH3), which can kill fish. ... The Nitrobacter bacterium feeds on the nitrites in the water and converts them into nitrate (NO3).
Explanation:
test the ph balance.
This is expressed as Moisture Content or Water Content
Most food items have a water content. Even seemingly 'solidified' foods such as a piece of bread or bun have a certain water content in them.
For vegetables and fruits, the water content as a percentage of the weight can be huge.
For example, fruits such as Watermelons contain 92% in every bite with just 6% sugar and 2% fiber by weight.
What is one criterion to determine how resources are used?
Answer:
Probably not.
The reason why is that we don't know if seafood is the only thing that contributed to the lower risk.
Did an increase of seafood in the diet lower other meats such as pork that maybe causes this type of cancer? What about the ration of seafood to vegetables or fruits for both groups. We don't know what vitamins and minerals could be in a deficit for these groups because of their diets.
The only thing that we can conclude here is that a diet rich in seafood could lower the risks but not necessarily because of the seafood but it could be the case none the less. Further research is needed to conclude that there is a connection between seafood and lowering the risks of cancer.
the answer is gonna be D D C also what grade are you in
