In Indian cuisine, sometimes a papaya is added to make meat cook faster. Why does this method work?
A- Papaya helps increase the temperature of the meat, hastening the cooking process.
B-Papaya has the enzyme papain, which tenders the meat tissues, hastening the cooking process
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C-Papaya has the enzyme papain, which increases the pH of the meat recipe, hastening the cooking process.</u>
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Answer:
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D = m/V
m = 75g
V = 4 x 4 x 4 = 64 cm^3
d = 75/64 = 1 11/64 g/cm^3
Answer:
Point 3 for kinetic, points 1 and 5 for potential
Explanation:
There is one point that the ball has the most kinetic energy it is at point 3. Point 3 has the most kinetic energy because it has gained the most speed since it was dropped and it also is right before it starts slowing down from trying to go up again. Points 1 and 5 have the most potential energy. When the ball is at point 1 or 5 it is at its maximum height thus it cannot swing any further, so it stops for a split second and gains a large amount of potential energy before it is released into kinetic energy when it falls back down.
