Overharvesting that would be your answer!
Answer:
Some of the chemicals used to preserve food and give it color are sodium nitrate, sodium benzoate, and propionate
Explanation:
Answer:
See the answer below
Explanation:
Even though plants are rooted in the ground, they still move, exert <u>force,</u> and do<u> work</u>.
Plant cells have very strong cell walls that allow <u>pressure</u> to build up inside of the cell as water is absorbed. This pressure is called <u>turgor</u>.
When turgor pressure is high enough in a cell, the cell walls become <u>firm</u> and as a result, the cell becomes rigid and the plant is able to stand <u>tall</u> and<u> straight</u>.
When a plant does not get enough water, the turgor pressure inside of the cells <u>decreases.</u> A decrease in <u>pressure</u> pushing against the cell wall causes the cells to lose their <u>shape</u> and <u>shrink</u>. This causes the plant to begin to droop or <u>wilt</u>.
When the wilted plant gets enough water, the cells will become rigid again, and the plant will stand firm and straight once again.
A. Potassium oxide
B. Calcium chloride
C. Magnesium nitride
D. Sodium hypochlorite
E. Potassium nitrate
Answer:
Chlorine (Cl)
Explanation:
The equation would be:
→ 
This is because no atom is lost in a reaction. Chlorine would be the missing chemical as it is on the other side of the equation and needs to be accounted for on the products side.