Explanation:
Scientific evidences abound of the occurrence of plastic pollution, from mega- to nano-sized plastics, in virtually all matrixes of the environment. Apart from the direct effects of plastics and microplastics pollution such as entanglement, inflammation of cells and gut blockage due to ingestion, plastics are also able to act as vectors of various chemical contaminants in the aquatic environment. This paper provides a review of the association of plastic additives with environmental microplastics, how the structure and composition of polymers influence sorption capacities and highlights some of the models that have been employed to interpret experimental data from recent sorption studies. The factors that influence the sorption of chemical contaminants such as the degree of crystallinity, surface weathering, and chemical properties of contaminants. and the implications of chemical sorption by plastics for the marine food web and human health are also discussed. It was however observed that most studies relied on pristine or artificially aged plastics rather than field plastic samples for studies on chemical sorption by plastics.
Answer: The correct answer is Option 1.
Explanation:
Control group is the group used in the experiment by the researchers in which no change in the variable is done. It is then set as a benchmark for the groups which are being tested.
We are given 4 groups which are being experimented for the flotation of an egg in water. As in Cup 1, there is no addition of salt and hence there is no change in the variables. So, this is set as a benchmark fro the cups which are further used in the experiment conducted.
Hence, the correct answer is Option 1.
The postmortem cooling or algor mortis gets fixed by 8- 10 hours after death. The temperature of the body after death can be used to determine the time since death.
Answer:
17.6 grams of nitrogen gas
Answer:
One of the errors for low percentage of magnesium could be because not all the magnesium may have reacted.
Explanation:
During the heating process, if the magnesium have not reacted completely, it can lead to low percentage of magnesium in the oxide formed. The product may still look a bit greyish rather than whitish after the heating process.
