Regarding acids, bases, and pH, which of these statements is true?
A.) substances that release protons when they dissolve in water are termed acids and result in a pH higher than 7
B.) substances that release protons when they dissolve in water are termed bases and result in a pH lower than 7
C.) substances that release protons when they dissolve in water are termed acids and result in a lower pH than 7
D.) substances that release protons when they dissolve in water are termed bases and result in a pH higher than 7
Ans: C.) substances that release protons when they dissolve in water are termed acids and result in a lower pH than 7
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Tropical climates are warmer than temperate climates because
A. temperate climates have more mountains and thus more snow causing the landmasses to warm slower. B. tropical climates have more vegetation and thus can absorb more heat. C. temperate climates are closer to the poles and the polar surfaces cause a reduction in heat gain. D. tropical climates receive the sun's rays at an almost perpendicular angle; since Earth is a sphere, the temperate climates receive the sun's rays at a much steeper incidence thus spreading the radiation over a broader area. E. tropical climates receive the sun's rays at a much steeper incidence thus spreading the radiation over a broader area and causing the tropics to be warmer while the temperate climates receive the sun's rays at an almost perpendicular angle, which causes some areas to be warm and other areas to be cold.
A tracheid is:
A. a gametophyte cell B. a small branch of an insect trachea C. a seed-bearing stem D. a specialized vascular cell E. a reproductive chamber
Thick, water-storing leaves and stems and shallow, spreading roots are adaptations to
A) deserts. B) tropical rain forests. C) northern coniferous forests. D) tropical scrub forests. E) temperate deciduous forests.
Why are "fortified" foods more likely to spoil than are unfortified foods?
A. The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans. B. Vitamins are added to "fortified" foods by adding the microbes that produce the vitamins to the food item. C. Every step of modification or manipulation of food increases the chance for contamination. D. The addition of nutrients creates an osmotic environment suitable for a wide range of microbes. E. The vitamins require a neutral pH environment, which is suitable for many microbes.