Answer:
Marble is the correct answer.
Explanation:
Marble rocks forms when limestone undergoes metamorphism.
Marble rock is formed from the limestones,when the limestone is influenced by heat and tremendous pressure it transforms in marble through a method called metamorphism.
During the metamorphism, limestone gets recrystallizes and result in the formation of interlocking carbonate mineral crystals that form the marble.
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Eastern Europe is less
economically developed than Western Europe. From the time of the enlightenment,
East Europeans have struggled to release themselves from a legacy of
underdevelopment and dependence. Today most of Eastern Europe remains
relatively backward, undercapitalized, under productive and under employed
because politics in Eastern Europe also replicates the religion’s relative
economic backwardness and more traditional social structure. Eastern Europe had
not been greatly affected by the ideas of enlightenment of the eighteenth century
nor did the liberal revolutions of the nineteenth century take root in the
mostly rural societies of Eastern Europe.
well A and B are not correct because the earth is always tilled but the correct answer would be the equator
Advances in technology is a major element in our ability to keep food
production in pace with population growth. (Option C)
How will Advances in technology help food production to keep pace with population growth?
Technology can help transform the global food production system and reduce its impact on climate and the environment. Digital farming systems can also be used to reduce food waste and are used at all stages of the supply chain.
<h3>What is food production technology?</h3>
Food innovation uses robotics, GPS technology and smartphone apps to improve food production processes. New technologies in various food industries are enhancing and enhancing the customer experience.
<h3>What is the role of technology in food preservation? </h3>
These new food preservation technologies can extend the shelf life of raw or processed foods by inactivating enzymes and reducing the growth rate or viability of food spoilage microorganisms without altering food quality characteristics, including
- taste
- odor
- color
- texture, and
- nutritional value.
Learn more about Technology and Food production:
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