2points
the ph indicator bromothymol blue turns yellow when co2 gas is added to a
solution and blue when co2 is removed from a solution. an experiment will
test how the intensity of light affects the rate of photosynthesis in algae.
which of these should be a control for this experiment?
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a. algae that are placed in a blue solution and kept in direct sunlight
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b. algae that are placed in a yellow solution and kept in the mark
o
c. algae that are placed in a yellow solution and kept in direct
sunlight
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d. algae that are placed in a blue solution and kept in the dark
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1) describe the physical layout of the ocean floor ? 2) explain how the dumbo octopus swims differently than other octopus species and why this would be an advantage in the aphonic zone . 3) why are the types of organisms that live at each underwater hot vent so dramatically different ?

What is the wavelength of a 3*10^12 hz infrared wave a 3*10^20m b 1* 10^4m c 3*10^-3m d 1*10^-4 m

Activity two: just lemons, inc. production here's a one-batch sample of just lemons lemonade production. determine the percent yield and amount of leftover ingredients for lemonade production and place your answers in the data chart. hint: complete stoichiometry calculations for each ingredient to determine the theoretical yield. complete a limiting reactant-to-excess reactant calculation for both excess ingredients. water sugar lemon juice lemonade percent yield leftover ingredients 946.36 g 196.86 g 193.37 g 2050.25 g 89% just lemons lemonade recipe equation: 2 water + sugar + lemon juice = 4 lemonade mole conversion factors: 1 mole of water = 1 cup = 236.59 g 1 mole of sugar = 1 cup = 225 g 1 mole of lemon juice = 1 cup = 257.83 g 1 mole of lemonade = 1 cup = 719.42 g show your calculations below. analysis questions 1. based on taste observations only, which ingredients were in excess in the lemonade samples in activity one? in activity one the excess substances for each sample were the water and sugar. 2. based on the data in activity two, which excess ingredients are affecting the taste of the lemonade in the sample batch? 3. what can just lemons, inc. do during production to reduce the amount of excess ingredients and improve the taste of their lemonade? 4. try to reduce the amount of leftover ingredients by changing the amount of one, two, or all three starting ingredients. show your stoichiometric calculations below. 5. during factory inspection, just lemons, inc. discovered that a water valve to the lemonade mixing station was not functioning. once they repair it, more water will enter the mixing station. from what you know about the limiting and excess ingredients for current lemonade production, what advice would you give engineers about the upcoming increase in water?