Answer:
B. Lava flows may cause tsunamis.
The statement about “Upwelling is a process in which warm, nutrient rich water from the deep ocean rises to the surface” is false. It must be the cold, nutrient rich water from the deep ocean that must rise to the surface and replaces warm surface water. The cause of upwelling is when the local wind patterns blow along the northwest coast of South America causing local surface currents to move away. The warm water is then replaced by the deep cold water
Answer:
false
Explanation:
Answer:
b and d are physical
a and c are chemical
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PLZ GIVE BRAINLIEST!!!!!!
Answer:
Burning of a House: Chemical Change
cutting candle wax: physical change
buring a candle: chemical change
keying a car: physical change.
True or False
Answer:
No
Explanation:
Hello,
Since the sealed glass container is isolated (closed system) no escape of boiled water (steam) was presented, so it is obvious that the alchemists were wrong, it is impossible that the water turns into "earth" because it has components that water does not have by itself (metallic and nonmetallic ions and molecular compounds) that is why the solid residue could have come from suspended solids or simply solids that were initially dissolved and due to the boiling of water, they remained at the bottom of the flask. Nevertheless, the experiment done by Lavoisier was more precise because the conclusion based on the initial and final masses, accounts for the boiling process; besides, the mass agreement substantiates that no mass was removed due to the isolation of the flask.
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B. less than 0.5 grams of sugar per serving.
C. less than 5 milligrams of sugar per serving.
D. less than 2 milligrams of sugar per serving.
Answer:
A food product claiming to be sugar free contains less than 10 grams of sugar per serving.
Explanation:
There are several sugars, such as lactose (milk), fructose (fruits and honey), maltose (beer), sucrose (table sugar), among others. These can be classified into intrinsic sugar, that is the sugar that is part of the composition of foods such as milk (lactose), vegetables or fruits (fructose) and free sugars, which are those added by manufacturers, consumers or cooks. This last classification includes sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.
The main difference between them is that eating a large amount of food containing free or added sugar causes a metabolic reaction that increases the risk of being overweight or obese, and of developing diabetes, gout, ulcerative colitis, vascular diseases and caries. However, the consumption of intrinsic sugars does not pose a health risk. Therefore, the recommendation of the World Health Organization is that the daily consumption of free sugars should be reduced to less than 10% of the total caloric intake, that is, to a maximum of 25g of free sugars per day.