In the scientific method, the self-correcting nature of science usually means that mistakes or even deceptions do not last long.
Scientific Method
The scientific method is the process chosen by scientists and researchers to investigate or verify a phenomenon. It involves various steps such as making an observation, asking the question, forming the hypothesis, collecting the data, testing the hypothesis, and deriving the conclusion.
Science is always self-correcting as every piece of information is scrutinized over and over again. Often disproving existing information with appropriate evidence is considered a prestigious and high achievement. This is unlike politics, religion, etc where such a person might get prosecuted. It is often regarded as the aim of science is not to proclaim a piece of information as absolute truth but to keep improving a piece of existing information.
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A change in the morphology of the leaves generated can frequently be used to detect when an apical meristem transition from the juvenile to the mature vegetative phase.
<h3><u>Apical meristem: What is it?</u></h3>
The growth zone within the tips of new shoots and leaves as well as the root tips of plants is known as the apical meristem. One of three meristem types, or tissues that can differentiate into distinct cell types, is the apical meristem. Plant growth takes place in the meristem tissue.
Apical growth is defined as taking place at the top and bottom of the plant. While lateral meristems are found between branches, intercalary meristems grow in girth like those of woody plants. The apical meristem is essential for expanding both the roots' and leaves' access to light energy and nutrients. For plants to succeed, they need to grow in both of these directions.
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Answer:
D
Explanation:
I t would be different because she would of only did it once so not really an investigation
Answer:
The correct option is: 4. Heat at 62.8 degrees C for 30 minutes
Explanation:
Pasteurization is the process or technique of heating packaged as well as the unpackaged liquid food, to remove pathogens and extend the shelf life. In this process,<u> the food is usually heated at temperatures below 100 °C.</u>
Originally, this process involved heating the food at 72.2 °C for 15 seconds and <u>62.8 °C (145 °F) for 30 minutes, for batch pasteurization.</u>
