Answer: 50% i think this is the answer
Answer:
Explanation:
Water tends to move in nature. This movement is facilitated by an osmotic gradient created as a result of OSMOSIS. Osmosis is the movement of water from a region of low solute concentration (high solvent concentration) to a region of high solute concentration (low solute concentration) through a semi-permeable membrane.
Salt contributes to the tonicity of the soil it was sprinkled in the sense that it makes the solute concentration of the soil higher (hypertonic) than that of the plant cell (hypotonic). This creates an osmotic gradient causing the movement of water from the plant cell into the road containing salt in order to form an osmotic balance. The water passes through the cell membrane of the plant cell which acts as the semi-permeable membrane in this case.
The movement of water out of the cell will eventually make the plant cells around that road area shrink (reduce) and likely die, due to loss of water content.
The 3rd option:<span>It helps maintain the balance of materials needed for survival, such as oxygen and water.
These are essential to make a cell survive. Diffusion gets rid of waste which helps the needed things get to the cell. </span>
Answer:
I think compression and heat
Answer:
A.True
Explanation:
Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast and mold growth) refrigeration temperatures that slow down the rate of microbial growth are not ideal for bread due to the quality issues (i.e. starch retrogradation) that are actually accelerated at refrigeration temperatures.
The statement is true. There is no as such explanation to this answer as everything is already mentioned in the question itself.
