What are some other ways that the reaction rate of the cooking food can be increased? explain your answers.

you could add an enzyme to speed up the reaction time and lower the amount of energy needed for the reaction

one is through turgidity. this occurs before ground tissue ( collenchyma

and sclerenchyma cells) become well

developed to give structural support to the plant as it grows bigger. the xylem

tissue (composed of rigid tissue) of the young

plant render this support and also maintaining osmotic turgidity of the surrounding

plant cells.

he movement of air through earth's or any planet's atmosphere is called wind, and the main cause of earth's winds is uneven heating by the sun. this uneven heating causes changes of atmospheric pressure, and winds blow from regions with high pressure to those with low pressure.

i hope this : )