Answer all questions pls 1) How does the cryosphere help regulate Earth's temperature?

2) What kind of organisms are found in oceanic trenches? Describe.

3) Explain how an Estuary can support a wide variety of food webs.

4) List out and describe the factors that help meteorologists forecast weather.

1) The cryosphere contains the frozen parts of the planet. This sphere helps maintain Earth's climate by reflecting incoming solar radiation back into space. As the world warms due to increasing greenhouse gases being added to the atmosphere by humans, the snow and ice are melting.

2) Organisms like the Frilled Shark, Giant Spider Crab. Atlantic Wolffish Pair, Fangtooth Fish, Six-Gill Shark, Giant Tube Worms, Vampire Squid, Pacific Viperfish. But there are most likely archaeabacteria which are prokaryotic bacteria or single-celled organisms. A Prokaryotic cell does not contain a nucleus. It only contains one chromosome and is a single-celled organism. It was the only form of life on earth for millions of years. Examples of a Prokaryotic cell are the different types of bacteria present today.

3) Many different types of plant and animal communities call estuaries home because their waters are typically brackish — a mixture of fresh water draining from the land and salty seawater. This unique combination of salty and fresh water creates a variety of habitats. Estuaries are full of decaying plants and animals. This makes the soil of estuaries rich in nutrients. Because the soil is so rich, lots of different plants grow in estuaries. The plants attract lots of different animals to the estuary and those animals attract other animals to the estuary.

4) Temperature, humidity, precipitation, air pressure, wind speed, and wind direction are key observations of the atmosphere that help forecasters predict the weather. These same factors have been used since the first weather observations were recorded. Observational data collected by doppler radar, radiosondes, weather satellites, buoys and other instruments are fed into computerized NWS numerical forecast models. The models use equations, along with new and past weather data, to provide forecast guidance to our meteorologists. The three main factors of weather are light (solar radiation), water (moisture) and temperature.

Explanation:

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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.”

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