I think it could be drinking water after a long run
Answer:
1. True
2. number 2 (by introducing non-native species of plants and animals)
3. false
Explanation:
<u>Answer:</u>
150 volts
<u>Explanation:</u>
For a transformer which is designed and operated properly, the ratio of primary to secondary coil voltages is proportional to the ratio of primary to secondary coil winding turns.
Here in this case, we have 300 primary coil turns and 600 secondary coil turns which is the double of primary coil turns so the secondary voltage is the double of the primary voltage.
Input voltage = 2 x 75 = 150 volts
Fine dining and casual dining restaurants will produce the most number of carryovers, reasons explained herewith.
Fine dining restaurants offer a-la-carte or buffet menu options, in both cases the amount of customers are estimated basis the restaurant's historical experience and the current scenario in the market. The estimates are usually optimistic, thereby the supply would exceed the demand in most instances. The restaurant would not like to be short of food at any point in time as this will be a huge dent on their brand and credibility. The amount of food that customers order will vary as well, and not all customers tend to be disciplined when it comes to finishing whatever they ordered for - this will result in wastage or throw-aways as well.
Casual dining restaurants, like the above example, will also have a lot of carry-overs for the same reasons as fine dining restaurants. One difference is that the customers demographics in such restaurants are very different. They mostly comprise of youth and college goers, for whom traditionally, restaurant is a fun place and the objective is not only food. The behaviours and attitudes towards food in such places tends to be extremely casual as well, so the chances of wastage are higher. Possibilities of carry-overs in such restaurants could be far higher than the fine dining restaurants and there could be certain seasonal trends impacting their business as well.
Pizza parlor and quick service restaurants usually prepare food only after receiving the full orders and their menus have limited options as well, therefore, helping them to estimate their demand better.
Cafeteria always caters to a particular estimated number of people and the customers are mostly repeat ones, thereby making the estimation process and the delivery process more accurate, and thereby, reducing carryovers and wastage hugely.
Amino acids are put together by peptide bonds, thus creating a long chain, if you are wondering how peptide bonds are formed it is by biochemically reactions that will extract a water molecule as it joins the amino group of one amino acid to the carboxyl group of a neighboring amino acid.