<h3><u>Answer;</u></h3>
C) A convex lens has a thick center and thin edges; a concave lens has a thin center and thicker edges.
<h3><u>Explanation;</u></h3>
- Convex lens refers to the lens which merges the light rays at a particular point, that travels through it, while a concave lens can be identified as the lens which disperses the light rays around, that hits the lenses.
- A convex lens is thicker at the center, as compared to its edges, while a concave lens is thinner at the center as compared to its edges.
- A concave lens is thicker at the edges than in the middle and spreads light rays apart producing an image smaller than the actual object. A convex lens on the other hand, is thinner at the edges and thicker towards the center, that is they are bent towards a central point.
Answer:
One is hands on and one is watching
Explanation:
I just know my science
Explanation:
Pineapple juice often shows an unstable cloud and produces a solid precipitate that is not very attractive for consumers. Cloud stabilization by pectin addition is permitted by EU and Codex standards to counteract this effect. This additive must be labeled and its content should not exceed fixed maximum standards (Website of AIJN Code of Practice). Determination of water-soluble pectins by IFU method 26 (Website of International Fruit and Vegetable Juice Association) can be used for control of this parameter. Pectin addition to pineapple juice or juice concentrate, etc. may also be detected after its isolation by 13C isotopic analysis (Hammond, 2006) as explained later.
Answer:
Hi.
The temperature is approximately zero degrees (0°C)
Explanation:
It is important to keep in mind that in the production of ice cream the decrease in the freezing point of the water present in the mixture is called the antifreeze power of the mixture. In ice cream, the freezing point decrease will be caused by each substance that is dissolved in the mixture: lactose, salts, sugars and any other substance. Each of these substances will contribute to the decrease in the freezing point of the mixture. The phase diagram attached in the file shows the sugar solutions in water. When a solution cools (point A), there comes a time when the freezing curve is reached (point B). At that moment ice begins to appear. As shown in the diagram this temperature is approximately zero degrees (0 ° C).
the answer is 133
because thats how the water is
