2.08 cm to millimeter would be 20.8mm, just move the decimal over to the right once.
Hi,
"This is because water has a high heat capacity, which means it absorbs a lot of energy in order to increase in temperature (thus releases a lot of energy when it decreases in temperature). This means water can absorb a great deal of the energy on hot days, keeping the surrounding air cooler, and release a lot of energy to the air on cool days, keeping the air warmer"
Have a great day!
Your answer would be C because A affects the natural environment and can cause harm to it, B would affect the surrounding animal population and cause imbalances in biodiversity if they are not able to eat the foods they are used to, and D is not much of a benefit since you are losing the flavor that is naturally in the plants.
The answer is (3) an increase in the proportion of offspring <span>that have favorable characteristics.
</span>In natural selection, genotype variations that will increase the chance of survival and reproduction of some organism are preserved and will be inherited. Peppered moth color variation is a good example of natural selection.<span>During the Industrial revolution, due to pollution, trees become darker in the urban area. Light-colored moths were, thus, easy prey. The dark-colored moths were able to camouflage on dark trees and avoid predators. The phenomenon is known as industrial melanism. So, in polluted urban areas, the number of dark-colored peppered moths increased. In the clean environment, were much effective in hiding from predators and they outnumbered the dark-colored moths.
Therefore, the </span>proportion of offspring <span>that have favorable characteristics in such environment will increase.</span>
Answer:
phospholipids, sterols, and triglycerides
Explanation:
Phospholipids make up the outermost layer of cells in the bodies of both animals and humans. They create a protective layer around the cells to help maintain them.
Sterols are a subset of steroids, a type of hormone.
Triglycerides are the fats and oils that you are familiar with in foods. This type of lipid can be saturated or unsaturated, which is part of what makes them solid or liquid, respectively, at room temperature.
