Explanation:
Hey there!
According to the law of gravitation, the factors that affects the gravity are:
- Mass of the heavenly bodies.
- Distance from the centre of the body to next body.
Mass of heavenly bodies:<em>The </em><em>ma</em><em>s</em><em>s </em><em>of </em><em>heavenly</em><em> bodies</em><em> </em><em>affect</em><em> </em><em>the </em><em>gravity</em><em>.</em><em> </em><em>We </em><em>know </em><em>that </em><em>gravity</em><em> is</em><em> </em><em>directly</em><em> proportional</em><em> to</em><em> the</em><em> </em><em>mass </em><em>of</em><em> heavenly</em><em> bodies</em><em>.</em><em> </em><em>so,</em><em> </em><em>when </em><em>the </em><em>mass </em><em>is </em><em>more </em><em>there </em><em>is </em><em>more </em><em>gravity </em><em>and </em><em>where</em><em> </em><em>there </em><em>is </em><em>less </em><em>mass </em><em>there </em><em>is </em><em>less </em><em>gravity</em><em>.</em>
Distance from the centre of the body to next body: <em>It </em><em>is</em><em> </em><em>one </em><em>of</em><em> the</em><em> </em><em>factor </em><em>to </em><em>influence</em><em> </em><em>gravity</em><em>.</em><em> </em><em>When </em><em>there </em><em>is</em><em> </em><em>more </em><em>distance</em><em> </em><em>there </em><em>is</em><em> </em><em>less </em><em>gravity</em><em> </em><em>and </em><em>where </em><em>there </em><em>is </em><em>distance</em><em> </em><em>more </em><em>force </em><em>is </em><em>there.</em><em> </em><em>Is </em><em>means </em><em>gravity</em><em> is</em><em> </em><em>inversely</em><em> proportional</em><em> to</em><em> </em><em>the </em><em>distance</em><em> </em><em>between </em><em>the </em><em>bodies</em><em>.</em>
<em><u>Hope </u></em><em><u>it</u></em><em><u> helps</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em>
In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
(b) that is hydrophobic
Explanation:
e.g, alanine
Cause, Alanine possess hydrophobic side chain and the most appropriate answer is (d) part......
Alanine is an aliphatic amino acid, because the side-chain connected to the α-carbon atom is a methyl group (-CH3), alanine is the simplest α-amino acid after glycine. The methyl side-chain of alanine is non-reactive and is therefore hardly ever directly involved in protein function..
Hope it will help you☺☺☺☺☺
Answer:
A: molar ratio
Molar ratios state the proportions of reactants and products that are used and formed in a chemical reaction.