Biology, 19.11.2020 23:50 ninilizovtskt
our variables that are most important to control in an experiment about the rate at which bread turns moldy.
Answers: 2
Biology, 21.06.2019 13:30
Liquefaction was one reason the kobe wharfs were destroyed and other areas nearby. what is liquefaction? a. it is when conditions in the soil send the seismic wave out to the mountains and bounce back b. it is when conditions in the soil change to vigorous p-wave shaking when the surface waves pass by c. it referes to the fact that when an earthquake occurs wet and soft soil will vibrate more vigorously then solid rocky soil strangely in kobe some streets had very bad damage but the next street over had far less damage. what caused this? a. the waves passed through the city hit the mountains and returned back to the city. at some points the incoming and outgoing waves amplified their strength b. the mountains also had a quake and sent waves into the city c. waves hit the moutains and took longer to return
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Biology, 21.06.2019 17:30
What is the sequence of amino acids corresponds with the rna strand ucg ggg cac
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Biology, 22.06.2019 05:40
Benito is doing research on the effects of florida's elevation on its climate. his notes include the following: 1. the average elevation of florida is 30 m above sea level. 2. the highest point in florida is britton hill, which is 105 m above sea level. 3. the change in temperature from 0 m to 1,000 m is 7 °c. what can benito conclude about the effects of florida's elevation on its climate? a.) florida typically experiences cold temperatures and temperature changes within a narrow range. b.) florida typically experiences cold temperatures and temperature changes within a broad range. c.) florida typically experiences warm temperatures and temperature changes within a narrow range. d.) florida typically experiences warm temperatures and temperature changes within a broad range.
Answers: 1
Biology, 22.06.2019 10:00
14. which of the following codons code for threonine? a. ucg b. ugu c. cga d. aca
Answers: 2
our variables that are most important to control in an experiment about the rate at which bread turn...
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