B is the answer to this question
Answer:
54%
Explanation:
In the United States of America, according to the Land-Use Planning the following at percentages in which lands are to be used or distributed:
1. For cropland 20% is allowed
2. For parks and preserves 13% is allowed
3. For rangeland & pasture, that is open grazing 26% is allowed
4. For forest land, that is logging or timber and paper 28% is allowed
5. For urban areas, that is, residential, commercial, industrial etc. 6% is allowed
6. Others, such as reservoirs, mining, power plants 7% is allowed
Hence, the percentage of forest in the country which is meat for grazing and logging is 26% + 28% = 54%
Athens is known as the greatest city in Greece for arts and sciences.
Great minds were born and lived in Athens. They were:
1) Herodotus - history
2) Socrates - philosophy
3) Hippocrates - medicine
4) Phidias - arts, scultor
5) Democritus - science (atomic universe)
6) Aeschylus, Euripedes, Aristophanes, and Sophocles - playwrite
7) Pindar - arts, odes
8) Plato - philosopher and mathematician
9) Aristotle - philosopher and scientist
These are the names whose lives and works are still being discussed in school and whose findings are used as basis of other modern day scientists.
Advances in technology is a major element in our ability to keep food
production in pace with population growth. (Option C)
How will Advances in technology help food production to keep pace with population growth?
Technology can help transform the global food production system and reduce its impact on climate and the environment. Digital farming systems can also be used to reduce food waste and are used at all stages of the supply chain.
<h3>What is food production technology?</h3>
Food innovation uses robotics, GPS technology and smartphone apps to improve food production processes. New technologies in various food industries are enhancing and enhancing the customer experience.
<h3>What is the role of technology in food preservation? </h3>
These new food preservation technologies can extend the shelf life of raw or processed foods by inactivating enzymes and reducing the growth rate or viability of food spoilage microorganisms without altering food quality characteristics, including
- taste
- odor
- color
- texture, and
- nutritional value.
Learn more about Technology and Food production:
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