The correct answer is A. a public school
Answer:
nani? this is a biology/science question, why did you mark this as english???
also this question does not has to be right, since hypothesis is your thought about this question.
here's my hypothesis (does not have to be yours): <-- not a unhappy face
I think the the grass would absorb water over the course of two days, and the shallow container would still have the same amount of water after 2 days
:) i hope this helps
Too much of anything can also be called a flood. Whenever it rains and rains and rains, there's the danger of a flood, a type of disaster where water is out of control. Because a flood is so powerful, people use the word when overwhelmed by other things. ... Words with similar meanings are deluge and overflow.
Hello. This question is imcomplet. The full question is:
Read the excerpt from "Healthy Eating." She can also scan food to determine whether she's met her daily need. "So after I have breakfast and lunch, and if I've had too many carbs, by dinner I know I have to cut back," she said. And that kind of tailoring is key, nutritionists say. "People want me to just tell them what to eat, give them a meal plan. But they'll only follow it for two weeks," [dietician] Castro-Romero said. "So I get them to focus on the foods they're eating now and improve. One group might be soda drinkers. So we work to decrease rather than eliminate. "It's really trying to keep it simple and look at small changes. I like to say small changes produce big results."
Why does Castro-Romero not want to give her clients completely new meal plans to follow?
Answer:
Because he believes that it is more efficient to justify the meal plan that customers already have than to form a completely new one.
Explanation:
As can be seen in the text above Castro-Romero believes that completely and drastically changing the way customers reach themselves is not an efficient option. For him, very drastic changes cause the abandonment of the diet, making it more recommended to make small changes in the food that customers already have and to intensify these changes over time.
