Answer:
First off Life sciences are anything concerned with the study of a living organisms. So ones that would be included would be, microbiology biology, botany, zoology, ecology, genetics and medicine, from what the dictionary states
Explanation:
Biology is the natural science that studies life and living organisms. Which also includes molecular interactions, including their physical structure.
Genetics, is the study of heredity and or the variation of inherited characteristics that we get from family.
Microbiology, is the branch of science which deals with microorganisms.
Let me know if this helps, if not I'll continue researching.
Answer:
See Explanation
Explanation:
What Adi failed to realize is that the oily substance that was obtained from lavender consists of a mixture of substances. It is not only the required fragrance that is present in the extract.
This experiment will not work because those other components in the mixture may be erroneously identified when they show up in the mass spectrum of the extract and may be mistaken for the fragrance in question.
Hence the experiment will not work because; if some kind of separation method is not used to identify other impurities in the oil, many other substances may be mistaken for the actual fragrance.
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.
Answer:
5 g / ml
Explanation:
Convert the values given to g and ml
12.5 kg = 12500 g
2.5 L = 2500 ml
12500 g / 2500 ml = 5 g/ml