Answer:
It is not composite
Step-by-step explanation:
It is not composite because if a number ends in 2,3,5,or 7 it is a Prime number.
The apple dropping on the ground is an illustration of free fall.
It takes the apple 1.53 seconds to hit the ground
Given
When the apple hits the ground, we have:
Substitute in
Collect like terms
Solve for t
Approximate
Hence, the apple hits the ground after 1.53 seconds
Read more about free falls at:
Answer:
around 1.5 sec
Step-by-step explanation:
basically you wanna figure out at what time is the height=0
since h(t) represents height, set it to 0 then solve for t
i believe you might have forgotten the t in the equation so i assumed it was -167t
0=-167t+256
-256=-167t
t=1.53293413174
around 1.5 seconds after it was dropped
alternatively, you could plug the equation into desmos, replacing h(t) with y and t with x and find the x intercept
Hi
The √9 is = 3
because 3²= 3*3=9
I hope that's help !
True
False
Answer:
y - 21 = 7(x - 3)
Step-by-step explanation:
If we plot the points on a graph having time on x axis and plant height on y axis then the two points will be (3, 21) and (5, 35).
Let the equation of the line is y - y'= m(x - x')
where m = slope of the line
Now slope of the line joining these points 'm' =
m =
m =
m = 7
Now the equation that passes through the point (3, 21) will be y - 21 = 7(x - 3)
Therefore, equation that represents the height of the plant at any time is y - 21 = 7(x - 3)
Answer:
C) 41°F (5°C) to 140°F (60°C) D) 141°F
Step-by-step explanation:
The temperature danger zone refers to the range of temperatures at which bacteria can grow and multiply rapidly in food, increasing the risk of foodborne illness. It is important to understand this zone to ensure proper food safety practices.
In the temperature danger zone, which spans from 41°F (5°C) to 140°F (60°C), bacteria can multiply rapidly in food, potentially leading to food poisoning if consumed. Temperatures within this range provide an optimal environment for bacterial growth, as they promote the reproduction of microorganisms that can cause foodborne illnesses.
It is important to note that food should not be kept in the temperature danger zone for an extended period of time. To prevent the growth of harmful bacteria, perishable foods should be stored below 41°F (5°C) or above 140°F (60°C). Keeping food within these safe temperature ranges helps to reduce the risk of foodborne illnesses and ensures the safety of the food we consume.
In summary, the temperature danger zone includes temperatures between 41°F (5°C) and 140°F (60°C), and it is crucial to adhere to proper food safety practices to prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses.
The temperature danger zone, important in food safety, falls between 41°F (5°C) and 140°F (60°C). It's key to avoid keeping food in this range to prevent bacterial growth and potential foodborne illnesses.
In the context of food safety, the temperature danger zone is the temperature range in which foodborne bacteria can grow. This zone is typically defined as being between 41°F (5°C) to 140°F (60°C). Therefore, option C is correct. It's very important to keep food out of this range to prevent foodborne illnesses. When food is kept at a temperature inside this danger zone, pathogens can multiply quickly, especially if conditions last longer than two hours.
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