Answer:
See step by step sexplanation
Explanation:
1.-Sabemos que la relación:
P₁ * V₁ = P₂ * V₂
Para una temperatura constante debe mantenerse entonces si el globo se comprime hasta llevarlo a 1/3 de su valor inicial, entonces necesariamente para cumplir con la relación mencionada, la presión aumenta tres veces su valor original
2.-La definición de presión es fuerza por unidad de superficie, entonces la fuerza es determinada por la altura de la columna de liquido en el recipiente y no por la cantidad total de liquido, de acuerdo a esto habrá más presión en la base del florero, ya que la columna de agua tiene más altura.
3.-No se puede estar de acuerdo con el criterio del plomero. En su solución no plantea el aumento de la altura del tanque, para el logro del aumento de la presión que es realmente lo que hay que hacer
Answer:
- increasing use of hybrid crops
- altering genes in DNA to create new plants
- developing disease or pest resistant crops
Explanation:
The use of genetic factors to influence the growth of a plant encompasses manipulating the genetic constituent (gene) of such plant.
For example,
- Increasing use of hybrid crops entails mating two pure bred plants based on a gene of interest responsible for a particular trait, to form a hybrid.
- Altering genes in DNA to create new plants is also a genetic factor as it has to with gene modification.
- developing disease or pest resistant crops means that the genetic make up of such plant has been modified to be resistant to pest/disease.
The frequency of the oscillation in hertz is calculated to be 0.00031 Hz.
The frequency of a wave is defined as the number of cycles completed per second while the period refers to the time taken to complete a cycle. The frequency is the inverse of period.
So;
Period(T) = 54 minutes or 3240 seconds
Frequency (f) = T-1 = 1/T = 1/3240 seconds = 0.00031 Hz
Learn more: brainly.com/question/14588679
Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
Answer:
525 Bq
Explanation:
The decay rate is directly proportional to the amount of radioisotope, so we can use the half-life equation:
A = A₀ (½)^(t / T)
A is the final amount
A₀ is the initial amount,
t is the time,
T is the half life
A = (8400 Bq) (½)^(18.0 min / 4.50 min)
A = (8400 Bq) (½)^4
A = (8400 Bq) (1/16)
A = 525 Bq
