Answer:
Cabbage is a different story. Per capita consumption of it peaked way back in the 1920s, when the average American ate 22 pounds of it per year. Nowadays, we eat about eight pounds, most of it disguised as cole slaw or sauerkraut.
This makes it pretty interesting that kale and cabbage — along with broccoli, Brussels sprouts, cauliflower, collard greens, and kohlrabi, and several other vegetables — all come from the exact same plant species: Brassica oleracea.
In some circles, kale has become really, really popular. Once a little-known speciality crop, its meteoric rise is now the subject of national news segments. Some experts are predicting that kale salads will soon be on the menus at TGI Friday's and McDonald's.
Answer: we can make observations directly by seeing, feeling, hearing, and smelling, but we can also extend and refine our basic senses with tools: thermometers, microscopes, telescopes, radar, radiation sensors, X-ray crystallography, mass spectroscopy, etc. And these tools do a better job of observing than we can!
Answer:
The reason the compressed air gets cold after being used is due to a process known as adiabatic cooling, a property of thermodynamics. A gas, initially at high pressure, cools significantly when that pressure is released. The compression needed to turn a gas to liquid allows a large amount of gas to fit in a relatively small space, and when that gas is released to a large space, it rapidly expands to fill the space.
Answer:
c
Explanation:
it would cause harm to the bay. therefore NOT protecting it
