Answer:A, C, D
Abstract. Technology has influenced the world in many positive ways. ... Unfortunately, research shows that mobile technology is affecting communication in a negative way when it comes to sociability and face-to-face communication. Researchers have found that mobile technology can decrease communication and intimacy.
Explanation:
Answer:
Final pressure, P2 = 362.26 kPa
Explanation:
Given the following data;
Initial volume = 32.5 Liters
Initial pressure = 45.7 kPa
Final volume = 4.1 Liters
To find the final pressure, we would use Boyle's law;
Boyles states that when the temperature of an ideal gas is kept constant, the pressure of the gas is inversely proportional to the volume occupied by the gas.
Mathematically, Boyles law is given by;
Substituting into the equation, we have;
Final pressure, P2 = 362.26 kPa
It depends if it is a carrier or not, and if the trait is recessive or dominant trait
Griffith's experiment worked with two types of pneumococcal bacteria (a rough type and a smooth type) and identified that a "transforming principle" could transform them from one type to another.
At first, bacteriologists suspected the transforming factor was a protein. The "transforming principle" could be precipitated with alcohol, which showed that it was not a carbohydrate. But Avery and McCarty observed that proteases (enzymes that degrade proteins) did not destroy the transforming principle. Neither did lipases (enzymes that digest lipids). Later they found that the transforming substance was made of nucleic acids but ribonuclease (which digests RNA) did not inactivate the substance. By this method, they were able to obtain small amounts of highly purified transforming principle, which they could then analyze through other tests to determine its identity, which corresponded to DNA.
Answer:
Explanation:
Oxygen is needed to support life and some metabolic processes in microorganisms especially aerobic organism.
The presence of oxygen in the container gives them the opportunity to carry out there metabolic activities thereby enhancing there growth and multiplication.
Hence, to limit the growth of aerobic bacteria or fungi, and also to prevent the evaporation of volatile components that is available in the content oxygen is withdrawn this help extend the shelf life of the produce to be stored.