PLS HELP ME In science, confusion sometimes arises because a term used by scientists takes on a special meaning which conflicts with the use of the term in everyday life. For example, to physicists, speed and velocity have very particular meanings, and are not interchangeable, but in everyday conversation we freely interchange the two terms. Suggest a way that this kind of problem could be avoided.

The table shows dates and appearance of index fossils. which rock layers can be dated most precisely? a) a layer containing both a fossil 4 and a fossil 3 b) a layer containing both a fossil 2 and a fossil 3 c) a layer containing both a fossil 1 and a fossil 4 d) a layer containing both a fossil 1 and a fossil 2

You decide that the introduction should also discuss the extremophiles that are referred to as the archaea. these single-cell organisms are considered "extremophiles" due to their ability to survive and reproduce in environmental conditions that would be hostile for most living organisms. archaea species have been isolated from highly acidic sulfur springs, ocean floor thermal vents with temperatures that exceed boiling, and subarctic ice well below freezing. while still considered to be prokaryotic, the archaea have numerous differences that place them apart from the bacteria. choose the characteristics that separate the archaea from other prokaryotic cells. select all that apply. view available hint(s) select all that apply. archaea lack true peptidoglycan in their cell walls. the morphology of the cell is rigid and is geometric in shape, similar to a sphere or cylinder. the cytoplasmic membrane lipids of archaea have branched or ringform hydrocarbon chains. all currently identified and characterized archaea have been linked as the causative agent to an animal or human disease.

Which phrase is the best summary of the model shown? a. the transfer of the sun's energy through trophic levels b. a series of aerobic and anaerobic reactions c. a transformation of light energy into chemical energy d. the breakdown of food molecules