Amount of water given
amount of sunlight
temperature
soil/fertilizer
climate
space given for growth
thats all i could think of
Answer:A conditioned taste aversion
Explanation:
A conditioned taste aversion refers to how we tend to avoid the food after we have eaten it and got Ill.
This is how classical conditioning has an impact on our behavior. This occurs even if we have only eaten that type of food once.
Let say you ate a piece of blue berry pie and afterwards you felt ill and after that everytime when you think about blueberry pie you begin to feel queasy, this si what is referred to a conditioned taste aversion.
Dimitri is experiencing the same thing because he feels ill just when they stop for donut even before he eats it, just the thought of it.
<u>Demand for goods and services in an economy is affected by consumer preferences and / or price of products. The exercise deals only with the increase or decrease in demand due to preferences.
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Preferences are based on tastes, conventions and information about the consumption of products. If a preference increases consumption, the demand curve shifts to the right. (type 2). If preferences decrease demand, the demand curve shifts to the left (type 1).
Non-price determinant causing the demand to decrease
more people embreance an oil free diet
Non-price determinant causing the demand to increase
more people use oil for skin and hair care
doctor recommend the use of saffower seed oil
new reports about benefits
Answer:
Delian League to Athens's advantage by proceeding to use the league to rebuild their economy.
Explanation:
Over the past 20 years, many facets of the hotel industry have shifted to adapt to new technology and changing consumer behavior, which have in turn changed how hoteliers conduct business.
“The lodging industry has changed in several key areas over the past decades and many of these changes have helped hoteliers to enhance their products, attract more guests and create opportunities for expansion,” said Chip Rogers, president and CEO of the Asian American Hotel Owners Association.
However, those changes have also had an impact on the bottom line, which Rogers said has become more difficult to attain and has diminished over time.
