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.
If the machine is 100% efficient, then its
Mechanical Advantage is (450/50) = 9 .
If the machine is less than 100% efficient,
then the MA is more than 9 .
Answer:
A i think hope this helps
Explanation:
Answer:
Explanation:
Acceleration is the change in velocity with respect to time.
Acceleration = change in velocity/Time
Acceleration = final velocity - initial velocity/Time
Given initial velocity = 10m/s
Final velocity = 20m/s
Time taken = 4s
Acceleration = 20-10/4
Acceleration = 10/4
Acceleration =2.5m/s²
For the second part of the question:
Given parameters
initial velocity = 15m/s
acceleration = -3m/s²
time = 4seconds
a = v-u/t
-3 = v-15/4
cross multiply
-12 = v-15
add 15 from both sides
-12+15 = v-15+15
3 = v
<em>Hence the final velocity of the car is 3m/s</em>
