Elle wanted to test how temperature affects the rate of evaporation. she had
three setups:
setup 1: elle placed a container with 1 cup of water at room temperature
(25°c).
setup 2: elle placed a container with 1 cup of water in a warm room (45°c).
setup 3: elle placed a container with 1 cup of water in a cold room (0°c).
which were the experimental groups?

Sea levels are rising due to climate change while increasing numbers of people are moving into coastal areas. to accommodate more people, there has been increased construction of beachfront resorts and condominiums. how is this impacting sea turtle numbers and biodiversity and why? a. the increased human population in coastal areas has meant that more food is available to the turtles (e.g., dropped food, waste from restaurants), which has led to an increase in the numbers and diversity of sea turtles. b. there has been very little change in the numbers and biodiversity of sea turtles because the planet is so vast that they can simply relocate to less crowded beaches. c. this has resulted in a decrease in numbers and diversity of sea turtles because it is restricting available nesting sites, and hence reproduction. d. this has resulted in an increase in numbers and diversity of sea turtles because people are around to protect them from natural predators.

Which of the following is a difference between active transport and facilitated diffusion? view available hint(s)which of the following is a difference between active transport and facilitated diffusion? facilitated diffusion can move solutes against a concentration gradient, and active transport cannot.active transport involves transport proteins, and facilitated diffusion does not.facilitated diffusion involves transport proteins, and active transport does not.active transport requires the expenditure of cellular energy, and facilitated diffusion does not.

Which of these has happened to your food by the time it reaches your small intestine? a. all the macromolecules have been broken down completely. b. lipids and starches have been partially broken down. c. starches and proteins have been partially broken down. d. proteins and lipids have been broken down into subunits.