Answer:
Final Length = 30 cm
Explanation:
The relationship between the force applied on a string and its stretching length, within the elastic limit, is given by Hooke's Law:
F = kΔx
where,
F = Force applied
k = spring constant
Δx = change in length of spring
First, we find the spring constant of the spring. For this purpose, we have the following data:
F = 50 N
Δx = change in length = 25 cm - 20 cm = 5 cm = 0.05 m
Therefore,
50 N = k(0.05 m)
k = 50 N/0.05 m
k = 1000 N/m
Now, we find the change in its length for F = 100 N:
100 N = (1000 N/m)Δx
Δx = (100 N)/(1000 N/m)
Δx = 0.1 m = 10 cm
but,
Δx = Final Length - Initial Length
10 cm = Final Length - 20 cm
Final Length = 10 cm + 20 cm
<u>Final Length = 30 cm</u>
Answer:
Crust, Upper mantle, mantle, outer core, inner core
Explanation:
The Earth's layers have been clasified in 5 according to the materials that conform them, theri physical properties, strengths and also their state of matter. We all know how the outer layer of the Earth looks like, but if we start to dig a huge hole we are going to see different types por materials due to a change in pressure, temperature, and other factors. At the very center of the Earth there's what's called "core". The core is liquid and at extremely high temperatures. This is because of the enormous amount of pressure the rest of the Earth is putting it under. So, if we list the different layers of the Earth according to the materials they are made of, from the Earth's surface to the core, the answer is:
1) Crust (surface)
2) Upper Mantle
3) Mantle
4) Outer core
5) Inner core
In some books you may find a layer called Lithosphere. Tis layer consists not only of the crust, but also it contains the transition zone between the upper mantle and the crust.
Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
