Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
Compounds are formed as a result of elements that are joined and held together by strong forces called chemical bonds.
Gravitational potential energy<span> is </span>energy<span> an object possesses because of its position in a </span>gravitational<span> field. The most common use of </span>gravitational potential energy<span> is for an object near the surface of the Earth where the </span>gravitational<span> acceleration can be assumed to be constant at about 9.8 m/s</span>2<span>.</span>
Answer:
78.498N
Explanation:
The Net force provided by the spinnaker can be obtained from Newton's second law of motion as follows;
where m is the mass, v is the final velocity, u is the initial velocity and t is the time interval for which the force acted.
Given;
m =980lb
v = 12mi/h
u =8mi/hr
t = 10s.
It is important to convert all quantities to their SI units where necessary, so we do that as follows;
1lb = 0.45kg,
hence 980lb = 980 x 0.45kg = 441kg.
1mile = 1609.34m
1hour = 3600s,
therefore;
Substituting all values into equation (1), we obtain the following;
Answer:
a) 3.9s
b)74m
Explanation:
a) v=u+at
0=38+(-9.8)t
-38=-9.8t
t=-38/-9.8
t=3.877s
t=3.9s
b) s=ut+1/2at²
s=(38×3.9)+1/2(-9.8×3.9²)
s=148.2 -74.529
s=73.671
s=74m
