I think the answer is H in glucose and water and O in O2. Photosynthesis is the process in which green plants and other organism convert light energy to chemical energy which is used in activities within the organism. Water that is exposed to the plant reacts with carbon dioxide to produce sugar and oxygen. The radioactive O will hence show up in the oxygen molecule and the radioactive H shows up in the sugar/ glucose molecule.
Plutonium<span> is </span>made<span> from U-238. Pu-239 is normally </span>created<span> in nuclear reactors by transmutation of individual atoms of one of the isotopes of uranium present in the fuel rods. Occasionally, when an atom of U-238 is exposed to neutron radiation, its nucleus will capture a neutron, changing it to U-239.</span>
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling; nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, but is lower with the decreased atmospheric pressure found at higher altitudes.
Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, this is not a problem.
Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups. As a cooking method it is simple and suitable for large scale cookery. Tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals. Commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as "boil-in-the-bag" products.
Answer:
Your body can cool itself by sweating. When sweat evaporates, it lowers your temperature
Explanation:
