The answer is actually <u>true</u><u>.</u>
The starting point of all rivers is higher than their end point. However, under the right conditions, small amounts of water can be drawn upwards, against the tug of gravity, through a phenomenon known as "capillary action". For this to occur, however, the water must be confined into a small flow space.
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Answer:
c is the answer............
Ribosome are where RNA is translated into protein. This process is called protein synthesis. Protein synthesis is very important to cells, therefore large numbers of ribosomes are found in cells. Ribosomes float freely in the cytoplasm, and are also bound to the endoplasmic reticulum (ER).
Pyroclastic materials are classified according to their size, measured in milli meters: dust (less than 0.6 mm [0.02 inch]), ash (fragments between 0.6 and 2 mm [0.02 to 0.08 inch]), cinders (fragments between 2 and 64 mm [0.08 and 2.5 inches], also known as lapilli), blocks (angular fragments greater than 64 mm), and bombs (rounded fragments greater than 64 mm).
The fluid nature of a pyroclastic flow is maintained by the turbulence of its internal gases. Both the incandescent pyroclastic particles and the rolling clouds of dust that rise above them actively liberate more gas. The expansion of these gases accounts for the nearly frictionless character of the flow as well as its great mobility and destructive power.
Pyroclastic flow, in a volcanic eruption, a fluidized mixture of hot rock fragments, hot gases, and entrapped air that moves at high speed in thick, gray-to-black, turbulent clouds that hug the ground. The temperature of the volcanic gases can reach about 600 to 700 °C (1,100 to 1,300 °F). The velocity of a flow often exceeds 100 km (60 miles) per hour and may attain speeds as great as 160 km (100 miles) per hour.
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Answer: Hypertonic Environment
Explanation:
The salt solution and sugar solution is used for the process of food preservation as the bacteria and microorganism are not able to grow in such conditions that is being created by the solution.
The amount of the solute is more and the solution is less concentrated. The bacteria cell has less solutes and more solvent.
As per osmosis the water from the salt or sugar solution moves out from bacterial cell shrinks and dies.
This is how the bacterial cell dies and the food is prevented from spoilage.
