A student is conducting an experiment to see how a watering schedule affects the growth of grass. he conducts the experiment two times. his data different each tim, and he comes to two different conclusions. what should he do next? A. Forget about the entire investigation
B. Get different kinds of plants and start over
C. Repeat the experiment carefully one or more times
D. Change the results so that they match

C. Water falls from the sky as rain. The water then flows downhill.

Explanation:

Water cycle can be defined as a process which typically involves the circulation (movement) of water between the Earth's atmosphere, land and ocean under various atmospheric conditions such as precipitation (rain and snow), transpiration, condensation and evaporation.

Basically, the movement of the water starts from the sky due to the condensation of water vapor to form clouds and later result to rainfall. Consequently, the rain water are either soaked by the soil or are made to flow down the hill.

The statement which best describes a way in which water moves in the water cycle is that, water falls from the sky as rain. The water then flows downhill or seeps into the ground.

it is a good conductor

explanation:

pre-sliced bread is a relatively recent development in baking technology. previous to that, it was always sold in a bakery in daily-made contiguous loaves with no wrapping, and was moderately perishable, usually being used with a day or two (which is why every bakery had a discounted “day-old” bread table.) therefore, pre-sliced bread would grow stale quickly. the hard crust provided a protective layer, and once the exposed dry slice left from the previous cut was removed, the interior was still soft.

what keeps bread soft is the moisture retained in the crumb (the light spongy part that’s not crust). the reason the crust develops is the surface of the dough gets exposed to hot dry air during baking which browns the outer layer and seals it, preventing all the moisture from escaping the dough. longer exposure to air will also eventually cause your bread to lose flavor and become stale.

people were used to cutting slices as they needed them and storing bread in a specially-made wooden or metal breadbox or pail with a lid to preserve it longer, but the first automatically sliced commercial loaves were produced on july 6, 1928, in chillicothe, missouri, using a machine invented by otto rohwedder, an iowa-born, missouri-based jeweler.[1] pre-sliced bread would indeed dry out, were it not for another 20th century technology: the plastic bag. bread could now be pre-sliced, and if the enclosing bag remains sealed as much as possible, the bread will remain soft and fresh for longer than if sitting unwrapped on a shelf or enclosed in a bread box that is not air-tight. sealed packaging meant bread could also be sold on store shelves and eliminate frequent trips to a bakery.

sealing bread in a plastic bag had another effect: the moisture in the loaf will re-distribute into the crust and soften it, which is sometimes more pleasing in a sandwich - especially for children whose teeth might not yet be strong enough to tear through a hard crust. a homemade loaf of bread can be sealed in a bag overnight and the crust will become soft like store-bought sandwich bread.

these were novel changes in how bread was produced and sold, which led to the coining of the phrase “the greatest thing since sliced bread.”