Answer:
Humans have a variety of effects on the physical environment, including overcrowding, pollution, the use of fossil fuels, and deforestation. Climate change, soil erosion, poor air quality, and undrinkable water have all been driven by such changes.
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Answer:
Carbohydrate, proteins, and lipids
Explanation:
<em>The organic molecules that can be derived from eating foods are carbohydrate, proteins, and lipids.</em>
<u>Carbohydrates are general derived from starchy foods such as grains, proteins are derived from eating of foods that are rich in proteins such as meat, milk, etc, while lipids are derived from eating fat/oil-based foods such as butter, avocados, etc.</u>
Nucleic acids are not derived directly from foods. They are monomers of proteins and hence, they are only derived from breaking down proteins.
Butterfly shape - Each fluorine is attached to the sulfur by a single covalent bond. The SF3 molecule is very short-lived and its structure has not been determined experimentally. It is calculated to adopt a butterfly-shaped molecular geometry, belonging to the Cs point group.
Answer:
1. High pressure: Happens when air cools and it becomes denser...
2. Low pressure: Happens when warm air rises...
3. Cold front: Cold air mass is replacing a warm air mass...
4. Warm front: Warm air mass is replacing a cold air mass...
5. Sun: Is necessary for evaporation to take place.
6. Nimbus clouds: Dark clouds that have rain or snow falling.
7. Cumulus clouds: Fluffy, dense clouds most composed of droplets.
8. Atmosphere: The layer of gases that surround the Earth.
9. Nitrogen: Makes up 78% of Earth's atmosphere.
10. Troposphere: Lowest layer of Earth's atmosphere. Where we live. Where we find most weather.
-Hope this helps.
Answer:
<u>No, there is no control group.</u>
Explanation:
To test various theories, experiments are usually conducted under a number of different conditions. Several considerations must be established when planning studies to ensure reproducibility, accuracy, and validity of findings.
For example, while controls are kept constant, or unmanipulated. Also, separate independent variables are strictly altered and analyzed - this guarantees validity and may show whether external influences affected the experiment. Here the variable being altered or measured is the food, and the resultant weight is the factor being observed.
