<h2><u>Answer:</u></h2>
Amid the Ordovician Period, the outside of the earth was drastically unique in relation to it is today. About all life on earth was in the seas. The main land life was as exceptionally crude plants extremely close to the water line of the coasts, presumably greeneries and green growth and were of a non-vascular nature.
The Ordovician Period started with a noteworthy eradication called the Cambrian– Ordovician annihilation occasion, about 485.4 Mya (million years prior). It went on for around 42 million years and finished with the Ordovician– Silurian elimination occasions, about 443.8 Mya (ICS, 2004) which cleared out 60% of marine genera.
The timeframe that occurred 488 to 443 million years back. Amid the Ordovician time frame, some portion of the Paleozoic time, a rich assortment of marine life thrived in the tremendous oceans and the primary crude plants started to show up ashore—before the second biggest mass annihilation ever finished the period.
Answer:
Photosynthesis doesn't occur at night. When there is no photosynthesis, there is a net release of carbon dioxide and a net uptake of oxygen. ... the rate of photosynthesis is higher than the rate of respiration. there is a net release of oxygen and a net uptake of carbon dioxide.
Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.
Answer:
B. Energy is released in the reaction
Explanation:
Energy has been released so the energy in the products would be less.
