- Analyze: (f) look for relationships of data
- Scientific method: (g) series of steps to solve a problem
- Conclusion: (d) statement based on the results of the experiment.
- Constant: (b) variable that remains the same
- Scientific Law: a) well-tested description of how something works in nature.
- Research: (c) gather information using the library or internet
- Multiple trials: (e) conducting an experiment more than once
Scientific laws explain phenomena that have been proven to be true by the scientific community. In general, theories explain how a phenomenon occurs, whereas laws predict what will happen in a particular scenario based on an equation.
A scientific law foretells the outcomes of particular initial circumstances. It may tell you what color hair your unborn child would have or how far a baseball will travel when launched at a specific angle. In contrast, a theory seeks to offer the most plausible justification for why events take place the way they do.
The five most well-known scientific laws are:
- Bernoulli's law of fluid dynamics.
- Dalton's law of partial pressures.
- Hooke's law of elasticity.
- Fourier's law of heat conduction.
- Archimedes' Principle of Buoyancy.
To know more about scientific laws refer to: brainly.com/question/15189105
#SPJ9
Answer:
Groundwater is the water available under Earth's surface in soil pore spaces and in the fractures of rock formations. A unit of rock also known as a unconsolidated deposit is called an aquifer when it can yield a usable quantity of water.
Explanation:
The answer is A) Plasmid. I just answered this question!
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
brainly.com/question/15087595
#SPJ4