It would be impossible to feel them move because they are moving to slow for us to realize it. Well, that is what I think.
There are three possible types of room in the hospital:
1. ward (3-4 patients)
2. semi-private room (2 patients)
3. private room (1 patient).
Incidence of hospital-acquired infections is growing, so it would be desirable to promote greater safety for patients in order to avoid those nosocomial infections. So, the best way to prevent the spread of infections is to put patients that are contagious into semi-private and private rooms.
A. Earth
Geocentic, is a theory of Ptolemy. Where the Earth is the center of the solar system.
Answer: 0.04metres
Explanation:
The wavelength of a wave is the distance covered by the wave after one complete cycle. It is measured in metres, and represented by the symbol λ
Recall that Velocity (V) = Frequency F x wavelength λ
V = F λ
Make λ the subject formula
λ = V / F
In this case Frequency = 0.4 kHz
Convert kilohertz to hertz by multiplying 0.4 by 1000 i.e (0.4 x 1000Hz) = 400Hz
Velocity of wave = 16 m/s
So, λ = V / F
λ = 16 m/s / 400Hz
λ = 0.04metres
Thus, the wavelength of a wave is 0.04metres
The answer is: A. True
Complex sugars or polysaccharides are composed of basic units called monosaccharides that are linked via glycosidic bonds. Glycosidic bond is formed through condensation reactions (water is released) that occur between a hydroxyl (OH) oxygen atom on one sugar and the α-anomeric form of C-1 on the other. There are are two types of glycosidic bonds:
- 1,4 alpha ( the OH is below the glucose ring)
- 1,4 beta glycosidic bonds (the OH is above the glucose ring)
Amylase is an enzyme that breaks down starch into smaller glucose molecules, it act on α-1,4-glycosidic bonds and it works in mouth where the digestion begins (salivary amylase) . Maltase breaks down maltose into glucose; sucrase, breaks down sucrose into glucose and fructose; and lactase, which breaks down lactose into glucose and galactose work in small intestine and also act on α-1,4-glycosidic bonds.
