An area of permeable layer of rock or soil that
holds a large amount of water in the saturated
zone is called what?

Hot air balloons float in the air because of the difference in density between cold and hot air. in this problem, you will estimate the minimum temperature the gas inside the balloon needs to be, for it to take off. to do this, use the following variables and make these assumptions: the combined weight of the pilot basket together with that of the balloon fabric and other equipment is w. the volume of the hot air inside the balloon when it is inflated is v. the absolute temperature of the hot air at the bottom of the balloon is th (where th> tc). the absolute temperature of the cold air outside the balloon is tc and its density is ďc. the balloon is open at the bottom, so that the pressure inside and outside the balloon is the same. as always, treat air as an ideal gas. use g for the magnitude of the acceleration due to gravity.

Actual ingredients of lab (the cookies i am actually making) 1/2 cup sugar 1/2 cup brown sugar 1 1/3 stick margarine 1 egg 1/2 tsp salt 1 tsp vanilla 1/2 tsp baking soda 1 1/2 cup flour 1 1/3 cup chocolate chip can you answer the questions below ? discussion 1. suppose you are given the following amounts of ingredients: 1 dozen eggs 24 tsp. of vanilla 1 lb. (82 tsp.) of salt 1 lb. (84 tsp.) of baking soda 3 cups of chocolate chips 5 lb. (11 cups) of sugar 2 lb. (4 cups) of brown sugar 1 lb. (4 sticks) of margarine a. for each ingredient, calculate how many cookies could be prepared if all of that ingredient were consumed. (for example, the recipe shows that using 1 egg- with the right amounts of the other ingredients- yields 24 cookies. how many cookies can you make if the recipe is increased proportionately for 12 eggs? ) b. to determine the limiting reactant for the new ingredients list, identify which ingredient will result in the fewest number of cookies. c. what is the maximum number of cookies that can be produced from the new amounts of ingredients?

Both josef loschmidt and amedeo avogadro contributed to our understanding of basic molecular numbers, sizes, and reaction ratios. neither scientist discovered “avogadro’s number” in the form we use it today (6.02 x 10 23). still, there’s a controversy over the name. research the contributions from these two scientists and read about how avogadro’s number got its name. briefly state what you think this number should be called, providing key details of each scientist’s contributions to this concept and a solid rationale for your case in naming the number.