The travel luggage company, Travelpro, had an extremely competitive culture. Each of the departments were given goals to hit and competed with other internal departments. This created a situation where information was not being shared between departments and occasionally false information was being shared in order to get the competitive edge. If you were to advise Travelpro, what would you suggest it do?

Look at the bean data from days 4–6. use these data to explain how natural selection changed the number of dark red walking beans over time. writing part

Actual ingredients of lab (the cookies i am actually making) 1/2 cup sugar 1/2 cup brown sugar 1 1/3 stick margarine 1 egg 1/2 tsp salt 1 tsp vanilla 1/2 tsp baking soda 1 1/2 cup flour 1 1/3 cup chocolate chip can you answer the questions below ? discussion 1. suppose you are given the following amounts of ingredients: 1 dozen eggs 24 tsp. of vanilla 1 lb. (82 tsp.) of salt 1 lb. (84 tsp.) of baking soda 3 cups of chocolate chips 5 lb. (11 cups) of sugar 2 lb. (4 cups) of brown sugar 1 lb. (4 sticks) of margarine a. for each ingredient, calculate how many cookies could be prepared if all of that ingredient were consumed. (for example, the recipe shows that using 1 egg- with the right amounts of the other ingredients- yields 24 cookies. how many cookies can you make if the recipe is increased proportionately for 12 eggs? ) b. to determine the limiting reactant for the new ingredients list, identify which ingredient will result in the fewest number of cookies. c. what is the maximum number of cookies that can be produced from the new amounts of ingredients?

Which statement is usually true about the relationship between activation energy and reaction rates? low activation energy barriers result in low rates. high activation energy barriers result in low rates. low activation energy barriers result in no reaction. high activation energy barriers result in no reaction.