Seismic waves travel in all the directions and used to determine the magnitude of an earthquake. There are 3 types of seismic waves that move in different directions.
1. P wave: It is the fastest of all three waves that travel through the interior of the earth and are compressive waves.
2. S wave: Secondary waves generally follow the P waves and travel through the interior of the earth but are shearing waves.
3. Surface wave: This is the slowest of all three waves that moves close to the surface of the ground.
These waves affect the movement of other materials when they are passing through the interior or surface of the earth.
P waves can move through the solid rocks and even liquids. S waves do not travel through the liquids such as water and molten magma. Surface waves causes shaking of the ground and do not go deep inside the earth.
<span>It took over 200 years for the "cell theory" to be formalized and accepted. Hooke and Leeuwenhoek were early microscopist's.... but at the time the nature of matter, the belief in spontaneous generation, and the idea there were little worlds within little worlds ad infinitinum was popular. The discovery of the periodic table and establishment that atoms were real, the demolishing of spontaneous generation, all happened at the time that Schwann and Schleiden (and others) were working with better microscopes, better ideas about the material world, and better observations...... thus the cell theory.
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Cholesterol in Cell membrane strengthens and helps to maintain the fluid nature of a cell regardless of temperature
<u>Explanation:</u>
All organisms are made up of one or more cells. Each cell is protected or differentiated by a covering called as the cell membrane. Phospholipids are the basic structure of the cell membrane. Cholesterol prevents the loss of fluid from phospholipids.
Cell membrane has a lipid layer and cholesterol which is placed between the phospholipids to maintain the fluid nature of the cell under different temperature. Cholesterol prevents the cell from solidifying and helps maintain the fluid. Cholesterol actually acts as a buffer between different temperatures.
Explanation:
In a food chain, only 10% of energy is transferred from one trophic level to another trophic level. If the energy produced at the producer level is 1000 J, then the energy available at the primary consumer level will be 100 J and energy available at the secondary consumer level will be 10 J.
