Answer
a. These are objects in motion that have kinetic energy.
Explanation:
Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
Answer:
Explanation:
a ) Let the distance required in former case be d₁ .
initial velocity u = 30 m /s , final velocity v =0 , deceleration a = 7.00 m /s²
v² = u² - 2 a s
0 = 30² - 2 x 7 x d₁
d₁ = 64.28 m
b) initial velocity u = 30 m /s , final velocity v =0 , deceleration a = 5.00 m /s²
v² = u² - 2 a s
0 = 30² - 2 x 5 x d₂
d₂ = 90 m
c)
t = .5 s
s₁ = ut - .5 at²
= 30 x .5 - .5 x 7 x .5²
= 15 - .875
= 14.125 m
t = .5 s
s₂ = ut - .5 at²
= 30 x .5 - .5 x 5 x .5²
= 15 - .625
= 14.375 m
Answer:
es la energia que se obtiene del vientoo,dicho de otro modo,es el aprovechamiento de la energia cinetica de las masas de aire
Explanation:
