Answer:
isotopes
Explanation:
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Answer:
the answer is a) evolutionary; behavioral
Explaination:
Achmed believes that men act in a more aggresive manner than women do, because in the past it increased their reproductive chances.
The evolutionary perspective is all about that. It's about learning to adapt to your environment for your own benefit and good. Moreover, the evolutionary perspective claims that, characteristics and traits that were found hundreds of years ago in our ancestors, can resurface in us, their offspring.
Clarisse believes that men act in a more aggressive manner that women do, because they are often rewarded for acting tough and <em>strong</em><em>.</em>
This ticks all the boxes for the behavioral perspective. The behavioral perspective argues that our behaviors and actions are influenced by environment. If our actions had desirable outcomes they're more likely to occur than if they had undesirable outcomes.
Answer:
American Psychological Association (APA) / Institutional Review Board (IRB).
Explanation:
American Psychological Association (APA) is the largest professional body in the United States of America, where scientists, educators, clinicians, consultants, and students, all belong to, with a total number of 121,000 members currently enrolled. They established the Ethical Principles of Psychologists and Code of Conduct.
Institutional Review Board (IRB), on the other hand, evaluates the ethical nature of research (both funded and not funded) conducted at colleges and universities.
I think the answer is technology.
For example, since the development of satellite technology which could observe the world from above in the form of 2-dimensional picture, Geography could be developed into other things such as weather predictions, taking care of space objects, etc.
Answer:
There are actually six established levels of steak doneness when a beef is roasted to medium rare until done.
Explanation:
1. Blue rare 115° F: a blue rare steak is seared on the outside, to brown the meat without cooking inside. The stake is so fresh that the beef inside has not undergone the protein breakdown of longer cooking, the meat tends to be chewy.
2. Rare 120°F: a rare steak should have cool, bright red center, browned outside and the meat should be almost as soft as and springly raw meat. It is because the cooking process is so fast it does not have time to melt all the fat in the meat.
3. Medium Rare 130°F: It is the most popular level of doneness, the medium rare stake should have a warm center, nice brown crust on the outside. The meat should be pink with a hint of red in the middle. Because of the longer cooking, that renders the fat down. So it adds flavor and gives a buttery smooth texture to the meat.
4. Medium 140°F: It loses hint of red, and the meat should be pink and firm all the way through. The longer cooking period of medium stake, makes the meat drier and less tender.
5.Medium Well 150ºF: The stake might have a little hint of pink in the center, but most of the water has evaporated, and some of the fat has started to leak out. Very fatty steaks usually survive this process better than leaner cuts.
6. Well done 160° F: It is known as the chef's bane. It has had all the water , and most of the fat evaporated out of it, leaving the meat dry and tough.
