[bws.03] which of these statements is correct about a scientific theory? (2 points) it proves that a scientific fact is universal and cannot be challenged. it is a fact which is accepted as soon as it is proposed by a scientist. it involves research over a long period of time to prove a phenomenon. it becomes a law when it cannot be proved incorrect by contradictory data.

Where does all the water go? according to the environmental protection agency (epa), in a typical wetland environment, 39% of the water is outflow; 46% is seepage; 7% evaporates; and 8% remains as water volume in the ecosystem (reference: united states environmental protection agency case studies report 832-r-93-005). chloride compounds as residuals from residential areas are a problem for wetlands. suppose that in a particular wetland environment the following concentrations (mg/l) of chloride compounds were found: outflow, 60.4; seepage, 73.7; remaining due to evaporation, 26.4; in the water volume, 46.8. (a) compute the weighted average of chlorine compound concentration (mg/l) for this ecological system. (round your answer to one decimal place.) mg/l (b) suppose the epa has established an average chlorine compound concentration target of no more than 58 mg/l. does this wetlands system meet the target standard for chlorine compound concentration? yes. the average chlorine compound concentration (mg/l) is too high. yes. the average chlorine compound concentration (mg/l) is lower than the target. no. the average chlorine compound concentration (mg/l) is lower than the target. no. the average chlorine compound concentration (mg/l) is too high.

Which set of terms best describes a community of miners who live out in the countryside of west virginia and use specialized geological equipment to analyze the composition of rock?

All of the following statements about enzymes are correct except: proteolytic enzymes are also known as proteases. pectin methyl esterase causes browning of cut fruit. cloud loss in orange juice is due to enzyme activity. proteolytic enzymes in fish cause tissue softening during storage.