Answer:
Reactants: hydrogen and oxygen
Products: water
Explanation:
The reactants are what goes into a reaction, i.e. what is reacting. The products are what is formed. The reactants are usually shown on the left, and the products are usually shown on the right.
We can see in this equation that hydrogen (2H2) is reacting with oxygen (O2) to form water (2H2O). Therefore the reactants are hydrogen and oxygen, and the product is water.
Answer:
Polar
Explanation:
A water molecule, because of its shape, is a polar molecule. That is, it has one side that is positively charged and one side that is negatively charged. The molecule is made up of two hydrogen atoms and one oxygen atom. The bonds between the atoms are called covalent bonds, because the atoms share electrons. The hydrogen atoms have one electron each.
The antidiuretic hormone, otherwise called vasopressin is made in the region of the brain called hypothalamus. The cells of the hypothalamus excrete this hormone through the connection they have with the pituitary gland. From this gland, the hormone is released into the bloodstream and eventually comes down to kidneys, affecting the kidney tubules, making them conserve water by transporting them back to the bloodstream.
Answer:
The Movement is called Migration.
Explanation:
Migration is an important component of Population growth. Migration is the movement of individual organisms into, or out of, a population.Migration affects population growth rate. Migration can be of two types- Immigration and Emigration. Immigration can be described as the movement of individual into a population from other areas. This increases the size of a population and helps in growth. Emigration can be described as the movement of individual out of population.
Answer:
Here is some research:
The Purpose of Pasteurization
To increase milk safety for the consumer by destroying disease causing microorganisms (pathogens) that may be present in milk. To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.
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