Melanie demonstrates her fine motor skills, when she ties shoelaces on her own and uses fork and spoon.
<u>EXPLANATION:</u>
Children with fine motor skills exhibit more finely tuned movements such as finger dexterity. The fine motor skills coordinates the muscles like fingers and hands, with the eyes to complete the tasks perfectly. Kids with fine motor skills can easily perform sewing, playing guitar, writing and handling spoon and fork.
Fine motor skills can be achieved only when the kids learn to use the muscles in the hands, fingers and wrist. To improve hand eye coordination in the kids, they should be introduced with some fine motor activities like picking and grasping pom-poms, turning pages, buttoning the clothes and using keyboard.
Well personally, I think that the plastic manufacturing will be a big problem in the environment, because plastic is non-biodegradable. We already reached the limit of plastic the world can hold in August of 2017.
Since plastics aren't able to disintegrate, I'm sure many plants, animals, and humans will die because they've eaten plastic particles. 90 percent of our water has plastic in it, even if it's "filtered", and even if you can't see it. As I said before, plastic is biodegradable, which means it doesn't compost, but slowly breaks into smaller and smaller pieces.
Hope this helps!:)<span />
Answer:
A. Use concrete reinforcers even when children are intrinsically motivated to learn.
Explanation:
Concrete reinforcement is carried out by giving either reward or discouragement to motivate the children into doing a behavior that we want them to.
When children are already intrinsically motivation to learn, this type of reinforcement is no longer necessary and doing that possess the risk to actually stray the children's motivation away from learning by themselves.
Answer:
The correct answer is - larger than the front line; Ponzo illusion
Explanation:
The Italian psychologist Mario Ponzo in 1913 presented an optical illusion that is called the Ponzo illusion. According to this illusion, we perceive the size of an object based on the background of the particular object.
He demonstrated this illusion by drawing two identical lines across a pair of converging line that makes it look like a train track and it appears that the back line draw is larger than the front line.
In the given case the background appears to be larger than the front line, however, both lines are identical but give Ponzo illusion.
Answer:
There are actually six established levels of steak doneness when a beef is roasted to medium rare until done.
Explanation:
1. Blue rare 115° F: a blue rare steak is seared on the outside, to brown the meat without cooking inside. The stake is so fresh that the beef inside has not undergone the protein breakdown of longer cooking, the meat tends to be chewy.
2. Rare 120°F: a rare steak should have cool, bright red center, browned outside and the meat should be almost as soft as and springly raw meat. It is because the cooking process is so fast it does not have time to melt all the fat in the meat.
3. Medium Rare 130°F: It is the most popular level of doneness, the medium rare stake should have a warm center, nice brown crust on the outside. The meat should be pink with a hint of red in the middle. Because of the longer cooking, that renders the fat down. So it adds flavor and gives a buttery smooth texture to the meat.
4. Medium 140°F: It loses hint of red, and the meat should be pink and firm all the way through. The longer cooking period of medium stake, makes the meat drier and less tender.
5.Medium Well 150ºF: The stake might have a little hint of pink in the center, but most of the water has evaporated, and some of the fat has started to leak out. Very fatty steaks usually survive this process better than leaner cuts.
6. Well done 160° F: It is known as the chef's bane. It has had all the water , and most of the fat evaporated out of it, leaving the meat dry and tough.
