Answer:
Rate of change of volume of the pile 
Explanation:
Given -
Rate of increase of the base of the pile 
inches per minute
Height of the pile 
the radius of the base
Let "h" be the height of the pile and "r" be the radius of the base.
Then 
Radius "r" 
inches
Rate of change of radius i.e
Volume of conical pile
Change in volume of conical pile
Substituting the value of rate of change of radius, we get -
Rate of change of volume of the pile
Speed. Reaction. Function. Alter.
Answer: Sea snakes have many adaptations. Like for instance, they have paddle-like tails to help swim more efficiently, and a special flap of tissue to prevent water from entering its lungs.
Explanation:
They develop these adaptations for survival purposes.
The rapid change in the climate would potentially lead to ecological problems because evolution is unlikely to occur quickly enough to keep pace with biome changes.
<h3>What do you mean by Evolution?</h3>
Evolution may be defined as the process of growth and development or the theory that organisms have evolved and developed from past organisms.
Biome changes occur due to the fact of evolution. Both evolution and biome changes synergistically move forward to support organisms' life in a much better way.
Therefore, the rapid change in the climate would potentially lead to ecological problems because evolution is unlikely to occur quickly enough to keep pace with biome changes.
To learn more about Evolution, refer to the link:
brainly.com/question/1144962
#SPJ1
Answer:
The yeast is no longer active, Climate conditions, too much liquid, Wrong type and amount of yeast, Not adding or using too little salt, Insufficient baking time and Wrong oven temperature.
Explanation:
The yeast is no longer active, Climate conditions, too much liquid, Wrong type and amount of yeast, Not adding or using too little salt, Insufficient baking time and Wrong oven temperature are the factors that could fail the process of dough rising. For rising of dough, the environmental conditions and materials that is used in dough must be present in optimum range or quantity.
