Cooking requires continuous addition of energy to the chemical reactions that ae taking place . the chemical reactions involved in cooking can be described as

Why are small quantities of chlorofluorocarbons so harmful to the ozone layer? a. the chlorofluorocarbons act like ultraviolet radiation causing large amount of ozone to be produced. b. the chlorine from the chlorofluorocarbons reacts with free molecules of oxygen causing a stop in ozone production c. free oxygen atoms can replace the chlorine in chlorine monoxide, releasing a free atom of chlorine which can then recombine with an oxygen atom in ozone, destroying more ozone. d. chlorofluorocarbons absorb ultraviolet radiation, preventing the formation of ozone select the best answer from the choices provided

If the frequency of the p allele is .63 in the population then what is the frequency of the q allele?

If bacteria are much too small to see, what is one reason why can we see colonies in the petri dishes that have plenty of food to eat after only a few days?