Water's high heat capacity is a property caused by hydrogen bonding among water molecules. When heat is absorbed, hydrogen bonds are broken and water molecules can move freely. When the temperature of water decreases, the hydrogen bonds are formed and release a considerable amount of energy
Native shellfish populations have dramatically decreased as they are outcompeted by the crabs, causing a decrease in biodiversity.
Answer:
PRODUCER uses 10000 J
HERBIVORE uses 1000 J
OMNIVORE uses 100 J
CARNIVORE uses 10 J
Explanation:
10% of the initial energy is made available for the next level.
Your answer would be A) 417
