Answer:
AP World History Unit 7 Test Review Flashcards | Quizlet
Explanation: is this what you need
The correct option would be d because areas at high altitudes have warmest water because they have direct contact with sunlight
The gravity model tells about the flow and volume of people and goods used to determine the optimal location. Based on the model, site E is the best for the new coffee shop. Thus, option e is correct.
<h3>What is a gravity model?</h3>
A gravity model represents a geographical distribution of the people, community, services, and the flow of commodities and goods in a defined region.
The model shows the flow and movement of the services, products, and people from one region to another. The movement helps in the understanding of the optimal location for the service.
In the given model, site E is the best optimal location as it is surrounded by more streets than any other site and has a large volume and people flow.
Therefore, site E is the best optimal location to open a new coffee shop.
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The water provides an environment for microbes to break down the fruit.
Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and duplication.
<h3>What causes fruit to rot faster?</h3>
- Some of the prior culprits are air, moisture, light, temperature, and microbial growth. Most fruits and vegetables harm easily because of damage caused by microorganisms.
- Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and duplication.
- Some of the preliminary culprits are air, moisture, light, temperature, and microbial growth. When two or more of these culprits get concurrently, they can accelerate the spoiling strategy even further.
- The rotting of fruit is a chemical reaction. This is because when fruit spoils, an enzymatic response occurs.
- An enzymatic reaction is defined as "the transformation of one molecule to another". Because an enzymatic response causes molecules to modify when rotting, rotting is a chemical reaction.
To learn more about : Microorganisms
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