Answer: temperature and
Explanation: temperature and
and humidity the most essential factor affecting the speed of sound in gas.. in gas, sound speed changes with change in temperature. For stable temperature, the speed of sound is independent of pressure. For every increase in temperature, there is a corresponding increase in thermal energy as molecules do resonate faster. Humidity has little effect on the speed of sound. The speed of sound also depends on d relationship between molecules in gas
Answer:
they considered valid but a certain idea of acquired characteristics being inherited was rejected
Explanation:
his theory was that if the environment demanded a need or use of a structure in an organism it developed it in response to demand leading to natural use or disuse of structures which he said that these new structures would be passed to their offspring leading to emergence of a new species. scientists accepted that the environment has a role in directing phenotypic changes in an individual taking a body builder for example since his muscles will become huge due to continuous use of the muscles in exercises
but scientists rejected his theory of these acquired characteristics were inherited since phenotypically acquired characteristics that do not affect the genotype of an individual can't be inherited
The central vacuole is a cellular organelle found in plant cells. It is often the largest organelle in the cell<span>. It is surrounded by a membrane and functions to hold materials and wastes. It also functions to maintain the proper pressure within the plant cells to provide structure and support for the growing plant.</span>
The answer is called jumping gene hope this helps
Vitamin C, ascorbic acid, is one of the most important vitamins found in citrus juices, including orange juice.<span> The temperature and storage time affects the percent of vitamin C content of orange fruits and orange juice. Different varieties of oranges also have different levels of vitamin C. The mid-season variety, Pineapple Orange had the highest levels, followed by the main early-season variety, Hamlin Orange. The late-season Valencia Orange had the lowest vitamin C content. Additionally, it was found that the longer the Valencia Orange fruit stayed on the tree, the lower the vitamin C level. </span>
