Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
120 is your answer. 120 mL = 120 cm^3
Answer:
796.18 Hz
Explanation:
Applying,
Maximum velocity = Amplitude×Angular velocity
Therefore,
V' = A(2πf)............... Equation 1
Where V' = maximum velocity of the eardrum, A = Amplitude of vibration of the eardrum, f = frequency of the eardrum vibration, π = pie
make f the subject of the equation
f = V'/2πA................ Equation 2
From the question,
Given: V' = 3.6×10⁻³ m/s, A' = 7.2×10⁻⁷ m,
Constant: 3.14.
Substitute these values into equation 2
f = 3.6×10⁻³/( 7.2×10⁻⁷×2×3.14)
f = 796.18 Hz
Answer:
When a tree is vigorously shaken, the branches of the tree come in motion but the leaves tend to continue in their state of rest due to inertia of rest. As a result of this, leaves get separated from the branches of the tree and hence fall down.
When we hit the puck from tap the puck will move forward.
This is due to the impulse provided by us at the time of hit. Due to this impulse the puck will move forward and start moving in some direction.
As soon as puck move forward the force on it is zero as the weight of the puck is counterbalanced by the air stream force and there is no other force on it so puck will continue its motion till it will hit at some other point.
So here the motion of the puck will be uniform motion till it will collide with some other points.
So here the correct option will be given as
<em>moves with a constant speed until hitting the other end.</em>
