If someone was to say “order will always become disorder”, how would you explain to them that you could put order back?

•a. disorder can never be put back into order so it cannot he explained.
•b. a form of energy is required to be input so it can become orderly again.
•c. disorder can be stopped and from that order just happens.
•d. a form of matter is required to make things orderly again.

•B. a form of energy is required to be input so it can become orderly again

Explanation:

Order can be restored from a disordered system by inputing energy. The energy helps restore back the orderliness in a system.

We know that entropy is the state of randomness or disorderliness of the particles of a system. Entropy increases with rise in temperature. When the heat energy that causes temperature rise is removed from a system, the kinetic energy require for molecules to move is reduced and orderliness can gradually be approached.

For example, heating of water causes agitation of its molecules. The randomness of it particles increases. This is seen in the phase change from liquid to gases. As temperature is lowered, the water cools and orderliness is approached again. We can approach more orderliness by putting the water in a refrigerator.

In some systems, we can bring gases into a more ordered state by compression. The pressure applied to compress gases is a form of energy because work is done to bring the molecules into close contact as seen in a gas cylinder.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.