Complete question:
You hang a swing from a live tree branch that is roughly parallel to the ground. What will likely happen over time as the tree grows? Check All That Apply
- The swing will move farther away from the tree trunk.
- The swing will move up. away from the ground.
- The swing will remain in its original position.
- The swing's ropes will become embedded in the branch.
Answer:
The swing's ropes will become embedded in the branch.
Explanation:
The trunk or branch strangulation sadly occurs very often. When people tie a young tree with different materials, such as a rope, or a cable, or a wire, and leave it there, the leash will eventually strangulate the tree.
Strangulation occurs because the tree keeps growing, applying pressure on the leash. The vascular system is in the trunk perimeter under the crust. Through the years, the pressure increases, the trunk is even more strangulated, and the vascular system is affected. One of the first and principal effects of strangulation is the increase in the trunk or branch diameter over the leash. This diameter change is because elements of the sap can not go back to the roots and keep near the strangulation. At this point, there are two options:
- The tree can sort this by including the leash in its tissues, surrounding and absorbing it, and keep growing normally
or
- The vascular system is so affected that the tree can not sort this problem and so, those parts of the tree located over the leash dye.
<em>In the exposed example, it seems that the tree could make it and included the swing's ropes in the branch. </em>
Monosaccharides are simple sugar unit molecules, whereas polysaccharides are enormous, linking thousands of sugar units. Monosaccharides provide cells with short-term energy. Polysaccharides provide long-term energy storage and rigid structure to cell walls and exoskeletons of animals.
Answer:
the addition of solutes lowers the potential, while an increase in pressure increases the potential.
Explanation:
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
Answer:
Yes
Explanation:
An enzyme is a protein that changes the rate of a chemical reaction.
