Answer:
Angle of incidence ray
Explanation:
The way light reflects off a smooth surface is described by the law of reflection. This law states that the angle of reflection equals the ANGLE OF INCIDENCE RAY.
This is because, when light is reflected off a smooth surface, the light is reflected by all the points that is present on that smooth surface.
Therefore the speed at which the light rays falls on the smooth surface is the same as the speed at which the light ray is reflected back. Due to their speed been the same, the distance of the incidence ray would also be the same as the distance of the reflected ray.
Hence the angle of incidence = angle of reflection.
Limiting factors are resources or other factors in the environment that can lower the population growth rate. ... The carrying capacity (K) is the maximum population size that can be supported in a particular area without destroying the habitat. Limiting factors determine the carrying capacity of a population.
The imaginary lines that run from the north to the south are called longitudinal lines.
Answer:
Electrons are teeny tiny magnets. They have a north and a south pole, too, and spin around an axis. This spinning results in a very tiny but extremely significant magnetic field. Every electron has one of two possible orientations for its axis.In most materials, atoms are arranged in such a way that the magnetic orientation of one electron cancels out the orientation of another. Iron and other ferromagnetic substances, though, are different (ferrummeans iron in Latin). Their atomic makeup is such that smaller groups of atoms band together into areas called domains, in which all the electrons have the same magnetic orientation. Below is an applet that shows you how these domains respond to an outside magnetic field.
Explanation:
There are several factors that can brought food to damage and alterations in the taste and appearance can be done in different ways brought by chemical principles in processing methods including canning, dehydration (drying), smoking and freezing; the use of packaging; and the use of food additives such as antioxidants or other preservatives.
