Warm surface waters get depleted of nutrients and carbon dioxide, but they enrich again as they travel through waters in the conveyor belt. The base of the world's food chain depends on the cool, nutrient-rich waters that support algae and seaweed.
One choice

saline

shallow

deep

freshwater

Astudent carefully transfers 30 g of water and 30 g of alcohol in a glass tube, forming two layers and filling the tube completely. after sealing the tube, the student mixes the solutions, and notices a bubble that forms in the tube. what is the mass of the contents in the glass tube after mixing?

Which of the following statements is true about energy quantization at the atomic level? electrons in the outermost orbits are the most stable. electrons in all the orbits around the nucleus have the same amount of energy. electrons in the orbit closest to the nucleus have the least amount of energy. electrons absorb or release the same amount of energy independent of the energy levels.

Activity two: just lemons, inc. production here's a one-batch sample of just lemons lemonade production. determine the percent yield and amount of leftover ingredients for lemonade production and place your answers in the data chart. hint: complete stoichiometry calculations for each ingredient to determine the theoretical yield. complete a limiting reactant-to-excess reactant calculation for both excess ingredients. water sugar lemon juice lemonade percent yield leftover ingredients 946.36 g 196.86 g 193.37 g 2050.25 g 89% just lemons lemonade recipe equation: 2 water + sugar + lemon juice = 4 lemonade mole conversion factors: 1 mole of water = 1 cup = 236.59 g 1 mole of sugar = 1 cup = 225 g 1 mole of lemon juice = 1 cup = 257.83 g 1 mole of lemonade = 1 cup = 719.42 g show your calculations below. analysis questions 1. based on taste observations only, which ingredients were in excess in the lemonade samples in activity one? in activity one the excess substances for each sample were the water and sugar. 2. based on the data in activity two, which excess ingredients are affecting the taste of the lemonade in the sample batch? 3. what can just lemons, inc. do during production to reduce the amount of excess ingredients and improve the taste of their lemonade? 4. try to reduce the amount of leftover ingredients by changing the amount of one, two, or all three starting ingredients. show your stoichiometric calculations below. 5. during factory inspection, just lemons, inc. discovered that a water valve to the lemonade mixing station was not functioning. once they repair it, more water will enter the mixing station. from what you know about the limiting and excess ingredients for current lemonade production, what advice would you give engineers about the upcoming increase in water?