Biotechnology is changing an organism’s genes to make new molecules, B.
A magnitude-5.0 earthquake releases about <u>32</u> times more energy than a 4.0 magnitude earthquake.
Explanation:
The characteristics of an earthquake are mostly measured through its magnitude and intensity.
A earthquake will generate seismic energy waves which will spread outwardly on the earth's surface in all directions.
The magnitude of an earthquake is the quantitative measure of the amount of energy released during a seismic activity or an earthquake.
The intensity of an earthquake is a descriptive measure of the severity or the strength of the earthquake based on the impact it has done on the earth’s surface, human population, and other man-made structures on the earth and the potential danger.
The magnitude measured using a seismograph is expressed as a whole number or a decimal fraction like 5.7, 4.5 etc. The severity of the magnitude is compared against the standard Richter’s Scale.
The intensity is denoted in Roman numerals and compared against various scales like Mercalli or Rossi-Forel Scales.
Based on the logarithmic application of the scale, each whole number increase in an earthquake’s magnitude depicts a ten-fold increase in severity of the amplitude of the earthquake as measured on the seismogram and denotes about 32 times increased energy release
.
Answer:
B)no
Explanation:
Sustainable use of water means use of water to fulfil various human needs for water without having any negative impact on the environment.
The sustainable use of water allows a minimum of 20 to 50 litres of daily water per person to fulfil their water needs, that means 600 litres maximum per person per year but in the given situation the city uses 25,000 litres of water per person per year.
<u>This shows that people in the city are not using water sustainably which is causing a fall in precipitation.</u>
Hence, the correct answer is "No".
Enzyme deactivation which is called denaturization is when an enzyme's physical structure is changed due to either high pH, or temperature. If enzymes convert the sugar to starch and make the corn less sweet, then boiling the enzymes will cause them to deactivate, which doesn't allow them to convert the sugar into starch. Therefore, the corn will remain sweeter.
Consider that when the enzyme is heated that its physical structure changes, meaning that it may not be able to fit the sugar molecule in its activation site. Meaning that the sugar can no longer bind to the enzyme to create starch, which again leaves it sweeter.
*activation site - site where the substrate (sugar) bonds to the enzyme in order for a chemical change to occur to the substrate.
I’m not sure but I think it is evolution.
