I'm pretty sure I that it depends on the tide of the water. When it's low tide you can go deeper in the water when it's high tide you can't go that far without touching the ground
Answer & Explanation:
Chemical properties are properties that can be measured or observed only when matter undergoes a change to become an entirely different kind of matter. They include reactivity, flammability, and the ability to rust. Reactivity is the ability of matter to react chemically with other substances.
i look it up ok
Answer: 96040, Q99.2 are the codes for CPT and ICD-10-CM respectively.
Explanation:
Fragile X syndrome, also known as Martin-Bell syndrome is a genetic condition which causes developmental problems including cognitive impairment and intellectual disabilites especially among boys.
Individuals affected usually have delayed development of speech and language by age 2.
Q99.2 is a billable ICD code detailed enough for the diagnosis of fragile X chromosome. So in the ICD-10-CM Alphabetic Index , we look for Fragile X which takes us to Q99.2.
The Current Procedural Terminology (CPT) code for Fragile X syndrome as maintained by American Medical Association, is 96040. This is a medical procedural code under the range of Medical Genetics and Genetic Counseling services.
Answer:
As stated in Chapter 1, the translation of human energy requirements into recommended intakes of food and the assessment of how well the available food supplies or diets of populations (or even of individuals) satisfy these requirements require knowledge of the amounts of available energy in individual foods. Determining the energy content of foods depends on the following: 1) the components of food that provide energy (protein, fat, carbohydrate, alcohol, polyols, organic acids and novel compounds) should be determined by appropriate analytical methods; 2) the quantity of each individual component must be converted to food energy using a generally accepted factor that expresses the amount of available energy per unit of weight; and 3) the food energies of all components must be added together to represent the nutritional energy value of the food for humans. The energy conversion factors and the models currently used assume that each component of a food has an energy factor that is fixed and that does not vary according to the proportions of other components in the food or diet.
Explanation:
The unit of energy in the International System of Units (SI)[8] is the joule (J). A joule is the energy expended when 1 kg is moved 1 m by a force of 1 Newton. This is the accepted standard unit of energy used in human energetics and it should also be used for the expression of energy in foods. Because nutritionists and food scientists are concerned with large amounts of energy, they generally use kiloJoules (kJ = 103 J) or megaJoules (MJ = 106 J). For many decades, food energy has been expressed in calories, which is not a coherent unit of thermochemical energy. Despite the recommendation of more than 30 years ago to use only joules, many scientists, non-scientists and consumers still find it difficult to abandon the use of calories. This is evident in that both joules (kJ) and calories (kcal) are used side by side in most regulatory frameworks, e.g. Codex Alimentarius (1991). Thus, while the use of joules alone is recommended by international convention, values for food energy in the following sections are given in both joules and calories, with kilojoules given first and kilocalories second, within parenthesis and in a different font (Arial 9). In tables, values for kilocalories are given in italic type. The conversion factors for joules and calories are: 1 kJ = 0.239 kcal; and 1 kcal = 4.184 kJ.
Answer:
Smoking is the leading cause of preventable death. Worldwide, tobacco use causes more than 7 million deaths per year. If the pattern of smoking all over the globe doesn't change, more than 8 million people a year will die from diseases related to tobacco use by 2030.
Explanation:
