Answer:
volume of the bubble just before it reaches the surface is 5.71 cm³
Explanation:
given data
depth h = 36 m
volume v2 = 1.22 cm³ = 1.22 × 
m³
temperature bottom t2 = 5.9°C = 278.9 K
temperature top t1 = 16.0°C = 289 K
to find out
what is the volume of the bubble just before it reaches the surface
solution
we know at top atmospheric pressure is about P1 = 
Pa
so pressure at bottom P2 = pressure at top + ρ×g×h
here ρ is density and h is height and g is 9.8 m/s²
so
pressure at bottom P2 = + 1000 × 9.8 ×36
pressure at bottom P2 =4.52 × Pa
so from gas law
here p is pressure and v is volume and t is temperature
so put here value and find v1
V1 = 5.71 cm³
volume of the bubble just before it reaches the surface is 5.71 cm³
I think you're fishing for "temporary magnet" or something like that,
but I don't agree with it.
Credit card strips, refrigerator magnets, recording tape, bar magnets,
and big heavy horseshoe magnets are permanent magnets ... you don't
have to keep an electric current circulating around them to make them
magnetic.
But that doesn't mean that they stay magnetic no matter WHAT you do
to them. They can be DEmagnetized by being heated, dropped on the
floor, hit with a hammer, or in the presence of another, stronger magnet.
Infrared is created by detecting the produced radiation coming off of clouds. The temperature of the cloud will define the wavelength of radiation produced from the cloud. The benefit of the infrared imagery is that can be used day and night to conclude the temperature of the cloud tops and earth surface structures and to get the general idea of how clouds are. Based on the general guidelines to define cloud features, if the cloud is bright white on infrared then it is a high cloud or has a cloud top that is developed high into the troposphere. In this way infrared images actually display patterns of temperature on a gray scale such that at one extreme dark gray is warm and at the other extreme bright white is cold. A color scale is used to portray temperature and some improved infrared images show two or more gray scale sequences. High cold clouds are brighter white than low warm clouds.
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.
