Answer:
Here's what I get
Explanation:
A substance with ρ < 1.36 g/cm⁻³ will float on corn syrup.
A substance with ρ > 1.36 g/cm⁻³ will sink in corn syrup
the answer i believe is b:saltation, which is a form of wind erosion
Answer:
The likely causes inferred about the differences in times observed are;
1) Slight increase of the vapor pressure of the air immediately above the water surface due to the presence of a lid
2) Variation of heat input due to wind draft that alters the focus of the flame
3) The introduction of impurities into the water from the water source or through the sourcing mediums or containers or during handling of the water
Explanation:
The factors that affect the boiling point of water includes;
1) The amount of heat supplied, to the water
2) Vapor pressure above the water surface
3) Presence of impurities in the water
Therefore, the most likely causes for the difference in the times observed for the water to boil in the order of increasing probability of cause and effect are therefore;
1) Slight increase of the vapor pressure of the air immediately above the water surface due to the presence of a lid
2) Variation of heat input due to wind draft that alters the focus of the flame
3) The introduction of impurities into the water from the water source or through the sourcing mediums or containers or during handling of the water.
Electromagnetic wave travels faster through air than metal.
Option A
<u>Explanation:</u>
There are different kinds of wave energy. The most significant are electromagnetic and mechanical waves. The mechanical waves propagate through the medium by transfer of energy by vibrating of particles in medium.
So, the more number of particles present in the medium, the more fast the mechanical wave can propagate. So the mechanical waves travel faster in metals consisting of more number of free charge carriers. But electromagnetic waves does not need any of the medium to propagate. So it can travel faster in air than in metals.
Answer:
J. J. Thomson
Explanation:
This is called the plum pudding model which was proposed by J. J. Thomson.
