Wet barometer - The tool works by measuring atmospheric pressure to predict incoming weather. Since the glass is only filled halfway with water, the other half is exposed to the atmosphere. When the outdoor atmospheric pressure rises, the pressure in the glass decreases, and causes the water to move down the spout.
Dry barometer - A Torricellian barometer (sometimes called a mercury barometer) is an inverted (upside-down) glass tube standing in a bath of mercury. Air pressure pushes down on the surface of the mercury, making some rise up the tube. The greater the air pressure, the higher the mercury rises.
I hope this helps!
Answer:
Plant species it eats
Explanation:
The 1st, 3rd, and 4th are describing its surroundings not the individual grasshopper.
Answer:
Plants and animals release acid forming chemicals that cause weathering and also contribute to the breaking down of rocks and landforms.
Explanation:
sorry if im wrong
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
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Symptoms usually appear 30–60 minutes after eating toxic shellfish and includenumbness and tingling of the face, lips, tongue, arms, and legs. There may beheadache, nausea, vomiting, and diarrhea.
