Answer: German scientist Alfred Wegener
Explanation: <em>In the early 1900s, the German scientist Alfred Wegener noticed that the coastlines of Africa and South America looked like they might fit together. He also discovered evidence that the same plant and animal fossils were found along the coasts of these continents, although they were now separated by vast oceans.</em>
Wet barometer - The tool works by measuring atmospheric pressure to predict incoming weather. Since the glass is only filled halfway with water, the other half is exposed to the atmosphere. When the outdoor atmospheric pressure rises, the pressure in the glass decreases, and causes the water to move down the spout.
Dry barometer - A Torricellian barometer (sometimes called a mercury barometer) is an inverted (upside-down) glass tube standing in a bath of mercury. Air pressure pushes down on the surface of the mercury, making some rise up the tube. The greater the air pressure, the higher the mercury rises.
I hope this helps!
Answer:
Peripheral proteins have a carbohydrate extending into the environment.
Explanation:
I think that's the answer but it may not be, if not I have no idea what it is.
Answer: C. Strained
Explanation:
The diplomatic neutrality of the United States was tested during the Napoleonic Wars . The warring nations of Britain and France both imposed trade restrictions in order to weaken each other's economies. These restrictions also disrupted American trade and threatened American neutrality.
Answer:
Una enzima es una sustancia, generalmente una proteína, en la célula de un organismo que acelera las reacciones químicas.
Durante el pardeamiento enzimático, una enzima llamada fenolasa y otro compuesto orgánico que se encuentra en las células de la fruta llamados fenoles pasan por una reacción de oxidación cuando se exponen al oxígeno. La fenolasa regula la reacción, convirtiendo los fenoles en melanina.
Por lo general, las enzimas de la fruta están encerradas en tejido. Las enzimas están metidas en sus células, trabajando para madurar la fruta. Pero cuando esas células se descomponen, ya sea por una causa externa como si alguien muerde o corta la fruta o por causas naturales como el envejecimiento, las enzimas se liberan y entran en contacto con el oxígeno, lo que desencadena la reacción química y hace que la fruta se vuelva marrón.
