Answer:
The answer is A. First Gear
Explanation:
Here's what I found on the web:
"When parking uphill, make sure to turn your wheels away from the curb, or to the left (if parking on a 2 way street). Roll backwards nice and slow until the back of the front tire gently rests against the curb, using it as a block."
Hope this helps ya out fam!
~theLoCoCoCo
LeBron James definitely lol
Because they’re the ones who let any other account. Send them an transaction so it’s their responsibility whether they should’ve accepted it or not
Answer:
In social psychology, attribution is the process of inferring the causes of events or behaviors. In real life, attribution is something we all do every day, usually without any awareness of the underlying processes and biases that lead to our inferences.
For example, over the course of a typical day, you probably make numerous attributions about your own behavior as well as that of the people around you.
When you get a poor grade on a quiz, you might blame the teacher for not adequately explaining the material, completely dismissing the fact that you didn't study. When a classmate gets a great grade on the same quiz, you might attribute his good performance to luck, neglecting the fact that he has excellent study habits.
never consume moldy bread.Store bread properly to avoid these potentially harmful bacteria.
Penicillium
:Penicillin is well known for being one of the most widely prescribed antibiotics in the world, but the fungus used to produce it, penicillium, is also a common bacterium that grows on bread. According to cmsynergy.com, this bacterium prefers colder environments, such as that found in your refrigerator, and will grow on fruit or bread. It will not grow, however, if the relative humidity in the air is less than 60 percent. Penicillium bacteria form colonies that appear as fuzzy blue-green or gray patches on the bread surface. Neurospora Crassa
:This bacterium species thrives on bread and produces spores on a 24-hour cycle. According to the National Institute of General Medical Sciences, neurospora crassa, "is simple to grow and has features that make it very suitable for answering questions about how species arise and adapt, as well as how cells and tissues change their shape in different environments." Neurospora crassa is red and produces tiny filaments along the surface of bread. Rhizopus Stolonifer
:This common, fast-growing bacterium is a member of the phylum omycota and produces black mold. Rhizopus stolonifer is highly toxic and can destroy bread quickly by consuming nutrients found in the bread. This bacterium grows most rapidly at temperatures between 59 and 86 degrees F. Rhizopus stolonifer spores are generally abundant in the atmosphere, and the bacterium will grow very quickly on bread stored in a relatively humid environment.
Aspergillus
:This common bacterium grows on cheese, decayed fruit and bread. It begins its life green and later turns to shades of reddish-yellow, yellow or reddish-brown. Ideal growing temperature range for aspergillus is between 71.6 to 86 degrees F. This common bacterium grows quickly on bread kept in a moist atmosphere. Most aspergillus species are toxic to humans but some are common ingredients in pharmaceutical drugs.
