Half life formula
The number of unstable nuclei remaining after time t can be determined according to this equation:
N(t) = N(0) * 0.5^(t/T)
where:
N(t) is the remaining quantity of a substance after time t has elapsed.
N(0) is the initial quantity of this substance.
T is the half-life.
It is also possible to determine the remaining quantity of a substance using a few other parameters:
N(t) = N(0) * e^(-t/τ)
N(t) = N(0) * e^(-λt)
τ is the mean lifetime - the average amount of time a nucleus remains intact.
λ is the decay constant (rate of decay).
All three of the parameters characterizing a substance's radioactivity are related in the following way:
T = ln(2)/λ = ln(2)*τ
How to calculate the half life
Determine the initial amount of a substance. For example, N(0) = 2.5 kg.
Determine the final amount of a substance - for instance, N(t) = 2.1 kg.
Measure how long it took for that amount of material to decay. In our experiment, we observed that it took 5 minutes.
Input these values into our half life calculator. It will compute a result for you instantaneously - in this case, the half life is equal to 19.88 minutes.
If you are not certain that our calculator returned the correct result, you can always check it using the half life formula.
Answer: Clonal progagation
Explanation:
Clonal propagation involves the production of identical individual without the fusion of germ cells. It can be multiplication through stem and other plants part such as leaves.
Strawberry as a fruits can be multiplied using the stems thus preventing the germ cells from genetic recombination that could lead to the formation of entirely new plants. It does not involve the union of male and female germ cells.
Answer: Popular and self-Assured
Explanation:
Answer:
B: "They have no effect on air temperature over land on the coast."
Explanation:
Edg 2021
Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.
