Answer:
Your correct answer is A. 1,2,1,2
Explanation:
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Freeze drying<span> (or lyophilization) removes water from the ice cream by lowering the </span>air pressure<span> to a point where ice sublimates from a </span>solid<span> to a </span>gas<span>. The ice cream is placed in a </span>vacuum chamber<span> and frozen until the water </span>crystallizes<span>. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, </span>sublimating<span> the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice. </span>
The expected speed is v = 85.5 km/h
v = 85.5 km/h = (85.5 km/h)*(0.2778 (m/s)/(km/h)) = 23.75 m/s
If there is an uncertainty of 2 meters in measuring the position, then within a 1-second time interval:
The lower measurement for the speed is v₁ = 21.75 m/s,
The upper measurement for the speed is v₂ = 25.75 m/s.
The range of variation is
Δv = v₂ - v₁ = 4 m/s
The uncertainty in measuring the speed is
Δv/v = 4/23.75 = 0.1684 = 16.84%
Answer: 16.8%