Answer:
Explanation:
Given
Initial velocity u = 200m/s
Final velocity = 4m/s
Distance S = 4000m
Required
Acceleration
Substitute the given parameters into the formula
v² = u²+2as
4² = 200²+2a(4000)
16 = 40000+8000a
8000a = 16-40000
8000a = -39,984
a = - 39,984/8000
a = -4.998m/s²
Hence the acceleration is -4.998m/s²
-- The unit of frequency is "per second" (Hz), which is [reciprocal time].
-- The unit of period is "second", which is [time].
Do you see where this is going ?
'Frequency' and 'period' are reciprocals of each other.
For any wave ...
Period = (1) / (frequency) .
Frequency = (1) / (period) .
<h2>Answer: decreasing</h2>
An RC circuit is an electrical circuit composed of resistors and capacitors, where the charging time 
of the circuit is proportional to the magnitude of the electrical resistance 
and the capacity 
of the capacitor.
As shown below:
In this context, the electrical resistance is the opposition to the flow of electrons when moving through a conductor.
Therefore:
<h2>When a capacitor is being charged in an RC circuit, the current flowing through a resistor <u>decreases</u>.</h2>
And the correct option is b.
<h2>Greetings!</h2>
To find this value, you need to remember the speed formula:
3 = 6 / 2
Speed = distance ÷ time
Rearrange to make distance the subject:
Distance = speed * time
Simply plug these values into this:
5.6 * 8.25 = 46.2
<h3>So the player will travel 46.2 metres!</h3>
<h2>Hope this helps!</h2>
Cheese attributes its sour taste because of its lactic acid content. However, this should not be an indication to whether the cheese is spoiling already. We can tell its expiry date through the manufacturing details of the product. The product should be good to consume before the manufacturing expiry date. Every package must include expiry date in order to inform the consumer about the range of its consumability attributes. In the case where molds are present on the cheese already, cheese on some parts may not be edible already. Molds are due to the oxidation of glucose through the action of specific bacteria.
