Answer:
- The independent variable is the concentration of sucralose present in the plant.
- The dependent variable is the growth rate of the plant.
Explanation:
The study designed through the steps of the scientific method would be done as follows:
Observation: Sucrose is a very important molecule for the development and growth of plants, based on which sucralose, which is formed from sucrose, can be important for the same factors.
Question: Can sucralose influence plant growth as well as sucrose?
Hypothesis: Sucralose may establish some influence on plant growth.
Experimentation: Select a number of seeds inoculated with sucralose molecules and select the same number of seeds that were not inoculated with anything. Provide the same type of soil and environmental factors so that seeds can grow in the same way. Weekly evaluate the growth of the plants generated by each seed for a certain period of time. After this period of time, measure the weight of the plants and their roots. Place the plant and root to dry in an oven and measure the weight of the plant and root once again.
Analysis of results: compare the average weekly growth of plants generated by inoculated seeds, with plants generated from uninoculated seeds. Compare the average weight of plants generated by seed inoculated before and after kiln-dried. Compare the weight average between plant roots generated by inoculated seeds before and after kiln-dried. Assess whether there was a significant difference between the means.
Conclusion: Using the data presented in the evaluation of the experiment, state whether the hypothesis developed provides true or false information.
<u><em>Note: it is important that the seeds are from the same species of plant.</em></u>
Because as people get old its easier to get diabetes.
Answer:
Explanation:
Common insect adaptations include an exoskeleton (outer skeleton), camouflage, wings, the ability to have lots of babies, and adapted legs and mouthparts
The answer to your question is C
Between usage with various meals, food service personnel should clean and sterilize surfaces, tools, and utensils, especially after handling raw meat. Foods that are ready to consume should be kept in the refrigerator's highest shelves. This will prevent the juice from raw foods from dripping down and contaminating the prepared food.
<h3>How may pathogens be kept out of food?</h3>
- Wash hands and other surfaces often.
- Before and after handling food, going to the bathroom, changing diapers, or touching pets, wash your hands with soap and hot water.
- To clean up spills or kitchen surfaces, use paper towels or clean cloths along with hot, soapy water.
<h3>How do food workers guard against viruses on their hands contaminating food?</h3>
The gloves that food workers wear could be infected with harmful infections if they don't properly put them on or don't wash their hands before putting them on. Every time an employee dons a fresh set of gloves, they must wash their hands first.
<h3>How can employees prevent food from becoming contaminated after it has been cooked?</h3>
To make sure food is safe to eat, use a food thermometer, keep food hot after cooking (140°F), and microwave food thoroughly (165°F). Refrigerate right away because if perishable goods aren't chilled, bacteria that cause disease can grow in them in just two hours.
learn more about prevention of food contamination here
<u>brainly.com/question/10319745</u>
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