Yep. he discovered that coastline from south america and africa fit together like a puzzle, which later became a part of the continential drift theory
Each point along the track of one solar mass star represents the star's surface temperature and luminosity at one time.
<h3>What is the one-solar mass star?</h3>
A star having a mass equal to the mass of the Sun is called a one-solar mass star.
Its life track shows the luminous intensity as well as the surface temperature.
Learn more about one-solar mass star.
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Answer:
The heat loss per unit length is 
Explanation:
From the question we are told that
The outer diameter of the pipe is 
The thickness is 
The temperature of water is 
The outside air temperature is 
The water side heat transfer coefficient is 
The heat transfer coefficient is 
The heat lost per unit length is mathematically represented as
![\frac{Q}{L} = \frac{2 \pi (T - Ta)}{ \frac{ln [\frac{d}{D} ]}{z_1} + \frac{ln [\frac{d}{D} ]}{z_2}}](https://tex.z-dn.net/?f=%5Cfrac%7BQ%7D%7BL%7D%20%20%20%3D%20%5Cfrac%7B2%20%5Cpi%20%28T%20-%20Ta%29%7D%7B%20%5Cfrac%7Bln%20%5B%5Cfrac%7Bd%7D%7BD%7D%20%5D%7D%7Bz_1%7D%20%20%2B%20%20%5Cfrac%7Bln%20%5B%5Cfrac%7Bd%7D%7BD%7D%20%5D%7D%7Bz_2%7D%7D)
Substituting values
![\frac{Q}{L} = \frac{2 * 3.142 (363 - 263)}{ \frac{ln [\frac{0.104}{0.002} ]}{300} + \frac{ln [\frac{0.104}{0.002} ]}{20}}](https://tex.z-dn.net/?f=%5Cfrac%7BQ%7D%7BL%7D%20%20%20%3D%20%5Cfrac%7B2%20%2A%203.142%20%28363%20-%20263%29%7D%7B%20%5Cfrac%7Bln%20%5B%5Cfrac%7B0.104%7D%7B0.002%7D%20%5D%7D%7B300%7D%20%20%2B%20%20%5Cfrac%7Bln%20%5B%5Cfrac%7B0.104%7D%7B0.002%7D%20%5D%7D%7B20%7D%7D)
Answer:
It remains constant
Explanation:
As we know that buoyant force on an object given as
Fb = ρ Vd g
ρ= Density of fluid
Vd=Volume displace by body
g=10 m/s²
Fb =buoyant force
So from above we can say that buoyant force does not depends on the depth. It only depends on the fluid density and volume displace by body.
So when rock gets deeper and deeper the buoyant force will remain constant.
It remains constant
Answer:
Oxidation
Explanation:
The browning of the apple after you cut it undergoes a natural chemical change called oxidation, wherein the apple's enzymes react with the oxygen in the environment.
