Madison's body type and the body locations where she stores fat are genetically determined. Which statement about our genes is true?
a. Only 10% of the human genome accounts for all our individual differences.
b. Only 1% of the human genome accounts for all our individual differences.
c. Our genes are coiled molecules of nucleic acids that map our weight pre-birth.
d. Our genes entirely determine our height and weight.
e. Only 0.1% of the human genome accounts for all our individual differences.

big chungus israel man

Answer:

latissimus dorsi

Explanation:

our latissimus dorsi is the most powerful pulling muscle in your back, and during a pull-up, it's the primary mover, or the muscle that provides most of the power to bring your body up to the bar. One of the movements it performs is shoulder adduction, or bringing your arms down toward the sides of your body

Answer:

Women

Explanation:

Periods

Birth

Being “supposedly dominated” by men

Flirts

Disrespect

Lack of rights (in the past and some countries)

Being unable to go out in the dark without being in danger

Not being able to take shirts off without the risk of harassment

Restrictions from being stronger than a man

Being treated like some delicate, fragile flower that must be “protected”

Restricted from education (in the past and some countries)

Being property (in the past and some countries)

Making less money (possibly)

Being ignored or having emotions blamed for everything

Being forced to look good or cover oneself

Unable to physically defend from a male attacker (Honestly, did God just make female humans just to be punching bags for the other gender? I wonder.., or did human society make them that way? As far as biology goes, with reproduction, females have to go through all the pain and deal with offspring while males just enjoy the pleasure of mating and then leaving.)

Answer:

i can help you out with thats if you need

Answer:

yes

Explanation:

there loose and yea

1Answer:

Explanation:

Answer:

1) Personality

2) Psychologist

Explanation:

Personality refers to the cognitive, behavioral, and emotional patterns of a particular individual. It has been shown that personality traits can be influenced by both biological (i.e., genetic) and environmental (e.g., cultural, educational) factors. People can be classified into two basic personality types: 1-introverts (turned inward) and 2-extroverts (turned outward). Moreover, a psychologist is a professional whose primary objective is to understand different personalities by studying the mind and behavior. Thus, a psychologist studies how personality traits influence the way in which people relate to one another and to their environments.

Answer:

7½ = this is all about division method

7/2=3.5

hope you understood!!

Answer:

Daily exercise is important because it keeps you healthy and can decrease the percentage of you dying I believe.

Answer:

respectful

Explanation:

all other answer choices have a negative connotation in this context, which conflicts with the prompting for a positive connotation.

Answer:

Fungal Infection

Explanation:

It is possibly Onychomycosis.

Answer:

C I think?

Explanation:

Option "C" is not considered in Safety Data Sheet (SDS).

The SDS lists the characteristics of each chemical, as well as the structural, health, and environmental dangers, as well as preventive measures and precautionary measures for managing, storing, and transferring the chemical.

So,

All other three option are correct.

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Answer:

When you are causing for a stressful boss, you have to learn how to manage stress in order to avoid negative psychological impact on your health. The first step is to examine their own behavior and then find out whether their's issues to do with non performance which may be causing that way towards you. Find out whether the boss is always behaving that way to everyone else.

Explanation:

This may be an issue to do with attitude if one doesn't examine themselves to determine the extent to which their own behavior might be contributing towards the behavior of the boss.

First we understand the causes of stress.

Stress points certainly vary among industries and different roles, but many overlap. These can include:

Job stress accumulates, and its impact on workers is inevitable. It leads to:

Here are some tips to help with stress at work:

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Explanation:

Given that,

[tex]m=8-\dfrac{5}{r}[/tex]

(1) We need to find the value of r.

Subtract 8 from both sides,

[tex]m-8=8-8-\dfrac{5}{r}\\\\m-8=-\dfrac{5}{r}\\\\r(m-8)=-5\\\\r=\dfrac{-5}{(m-8)}[/tex]

So, the value of r is equal to [tex]\dfrac{-5}{(m-8)}[/tex].

(2) Put m=2 in the value of r. So,

[tex]r=\dfrac{-5}{(2-8)}\\\\r=\dfrac{5}{6}[/tex]

Hence, this is the required solution.

Explanation:

Trees and forests play important roles in reducing landslide risk through various mechanisms. ... Furthermore, trees help to reduce soil erosion and can form an effective barrier against rock, debris and soil slips, as well as limiting landslide run-out distance.

Answer:

i believe you can find that out on there website

Explanation:

Answer:

No they have not been getting "healthier".While fast-food chains have ostensibly been trying to offer more healthful options, a new study finds that the health impact of their menus has not improved — to the contrary, in fact.

Explanation:

The entire point of fast food is that it is cheap and quick to make. Healthier food is more expensive, at least assuming that you want food that is at all filling (a light salad and some fruit can be ready quickly but it won't fill you up). It will also take more effort to make it appetizing.

Answer:

no, fast food restaurants are not getting healthier. this is because fast food restaurants continue to include unhealthy options on their menus, and most fast food restaurants use fryers to make their food which we all know is bad for you because of the excessive amounts of fat in the oil / grease.

yes, fast food restaurants are getting healthier. this is because fast food restraunts are now starting to slowly give healthier options like the veggie burger. Another reason why fast food restaurants are getting healthier is because they are trying to use substitutes with less calories, one example of this includes grilling food instead of frying.

Explanation:

i have included yes, and no. I did this so you can choose which sounds better/ what you like better in your opinion. I hope this helps! ^^

☁️☁️☁️☁️☁️☁️☁️

Answer:

a

Explanation:

why would u lose or gain weight ? stress is not physical it's mental problem

Weight that is below the desirable body weight is under-weight :]

Answer:

True

Explanation:

Improper communication is confusing and misleading.

Answer:

d. Non-motile and a lactose non-fermenter

Explanation:

From  the information given above about the properties associated with the infecting organisms like high temperature, vomiting, urinalysis test showing 3 leukocyte esterase and white blood cells etc, are commonly associated with Non-motile and a lactose non-fermenter micro organisms.

Answer:

True

Explanation:

the answer is true.

Answer:

I think either A or C but I think it's A

Explanation:

Send feedback :)

Answer:

Straight up Websites: www.cdc.gov

www.fda.gov

Answer:

i don’t know how you want me to write it for you but here are some fact abt fe common food additive

Explanation:

Additives substances are utilized for flavor and allure, food readiness and preparing, newness, and security. There are four general categories of food additives: nutritional additives, processing agents, preservatives, and sensory agents. These are not strict classifications, as many additives fall into more than one category.

Examples of Food Additives

Preservatives: ascorbic acid, calcium sorbate, and sodium nitrite.

Color additives: fruit and vegetables juices, yellow 5, and beta-carotene.

Flavors and spices: 'real' vanilla or 'artificial' vanilla.

Flavor enhancers: MSG and yeast.

Emulsifiers: soy lecithin, mono

Answer:

wheat, flours, breads, rolls, biscuits, breakfast cereals, macaroni and pasta products, cornmeal, margarine, milk, and iodized salt

breads, pie fillings, cake mixes, potato chips, crackers, cheese, syrup, fruit juices, frozen and dried fruits, margarine, shortenings, and lard thiamin, riboflavin, niacin, iron, vitamin A, vitamin D, ascorbic acid, and potassium iodide

propionic acid, calcium and sodium salts of propionic acid, ascorbic acid, butylated hyroxyanisole (BHA), butylated hyroxytoluene (BHT), and propylene glycol

to improve nutritional value of certain foods

to maintain appearance, palatability, and wholesomeness in certain foods

to delay undesirable changes in foods caused by oxidation or microbial growth

to prevent food spoilage caused by molds, bacteria, yeast, etc.

spice cakes, gingerbread, ice cream, sweets, carbonated beverages, fruit-flavored gelatins, toppings, and sausages spices (cloves, ginger, cinnamon, etc.), citrus oils, amyl acetate, carvone, benzaldehyde, monosodium glutamate (MSG), vanilla, hydrolyzed soy protein, autolyzed yeast extract, and disodium guanylate or inosinate

to enhance the flavor of certain foods

baked goods, sweets, carbonated beverages, cheese, margarine, ice cream, jams, jellies, and meat products Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, and saffron

to give a characteristic color to certain foods

bakery products, cake mixes, salad dressings, frozen desserts, ice cream, chocolate milk, sweets, and beercakes, cookies, biscuits, crackers, waffles, muffins, butter, processed cheese, cheese spreads, chocolates, carbonated beverages, and confectionery items lecithin, mono- and diglycerides, gum arabic, carboxymethyl cellulose, and carrageenan potassium acid tartrate, tartaric acid, sodium bicarbonate, lactic acid, citric acid, adipic acid, and fumaric acid

to maintain a desired consistency in foods (emulsifiers and stabilizers)

to control acidity or alkalinity in certain foods (leavening and neutralizing agents)

wheat flour (to make it white), certain cheeses chlorine dioxide, chlorine, potassium bromate, iodate

to serve as maturing and bleaching agents

coconut, marshmallows, table salt, garlic and onion powder, frankfurters, sausages, and dietetic foods glycerin, magnesium carbonate, sodium nitrate, and calcium phosphate

to help retain moisture (humectants), prevent caking, or act as curing agents

canned jellies, fruit drinks, baked goods, snack foods, and some dried fruit citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, and tocopherols (vitamin E)

mostly used as food preservatives

vitamin E and ascorbic acid (or vitamin C) provide extra nutrition

diet sodas and various soft drinks, desserts, fruit spreads, fruit drinks, and syrups breads and baked goods, some cereals, soy milk, and other enriched or fortified products sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, sucralose, acesulfame potassium (acesulfame-K), neotame, and aspartame baking soda, monocalcium phosphate, and calcium carbonate

sweetening agents, but some (aspartame, etc.) do not add calories

leavening agent for bread and certain products, source of calcium (Ca) in others

processed fruits and vegetables (including canned tomatoes), certain cheeses, and electrolyte beverages calcium chloride and calcium lactate

acts as a firming agent in some products and as a source of calcium in others

calcium chloride helps processed fruits, vegetables, and other products to retain their firmness or crispness

baked goods, salad dressings, food dressings, dairy products, and frozen desserts gelatin, pectin, guar gum, carrageenan, whey, and xanthan gum

fat replacer and stabilizer/thickener/binder/texturizer

packaged chips and snacks nitrogen gas contained in the package and not essentially added as an ingredient

to keep the bagged food items fresh and cushioned from damage

Explanation:

Answer: 4/5 is grater than 6/8

Explanation:  

6/8 = 0.75. Then, we compare the two decimal numbers to get the answer. 0.8 is greater than 0.75. Therefore, 4/5 is greater than 6/8 and the answer to the question "Is 4/5 greater than 6/8?" is yes. Which means that this equation is also true: 4/5 > 6/8.

Answer:

(Answer may vary.)

Piaget’s theory of cognitive development features four main stages, which occur at different ages: sensorimotor stage, preoperational stage, concrete operational stage, and formal operational stage. These developmental stages can have significant implications on a child’s ability to learn. Some activities and strategies that can be beneficial for teaching children who are in the third stage of Piaget’s theory of cognitive development (the concrete operational stage, between seven and eleven years of age) include the following:

Children’s cognitive skills and problem-solving abilities reach a higher level at this stage. A good of way of refining these skills is to have children solve simple puzzles (such as jigsaw puzzles) that make them think of various alternatives with respect to the shapes and sizes of the pieces. Children at this age have developed a high level of object permanence, and they are able to learn while they have fun solving such puzzles.

In order to enhance children’s problem-solving skills during this stage, teachers should give them mathematical (numerical) problems to solve. For instance, simple problems involving addition, subtraction, multiplication, division, etc., can help children use and develop their cognitive skills in an optimal manner.

At this stage, teachers can enhance children’s reasoning skills through comparison activities. For example, they can ask children to compare two similar (but not identical) pictures and point out the differences between them. Similarly, children could compare two objects and list specific comparative properties, such as which is taller, broader, heavier, lighter, etc.

Explanation:

PLATO

The one stage of cognitive development according to Piaget is the Concrete operational stage which is implicated in the children of age groups 7-11 years.

Cognitive development may be defined as a field of study that involves the growth of a child's ability to think and reason and behave in response to the external or internal stimuli.

The three activities that would be beneficial in teaching children who are in that developmental stage are logical operations, logical reasoning, and classification.

Therefore, it is well described above.

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