The anwser is 8 because 7 3/7 is hihger than 1/2
Answer and explanation:
Surface area of a rectangle = length * width
Surface area of a square = a² where a is length of a side
To find total surface area of the the five pieces of paper, we add up all the areas of all the shapes
Given that length of rectangle =3.5
And width = 2
Area of rectangle =3.5*2=7
Area of 3 rectangles given they are all equal = 7*3=21
Since width of rectangle equal to width of square and all sides of square are equal
Area of square = 2 *2 =4
Area of the two squares =4*2=8
Total surface area of the five plane shapes = 21+8= 29
Answer:
constant of variation is 1/9 and equation is y=1/9x
Step-by-step explanation:
3/27 = 1/9
A, Graph A
B. Graph B
C. Graph C
D. graph D
Answer:
Graph A :)
Step-by-step explanation:
correct on a p ex.
Answer:
y = 2x + 11
Step-by-step explanation:
Slope-intercept form (y=mx+b) of linear equations highlights the slope (m) and the y-intercept (b) of a line.
Slope = m = rise/run = (y2-y1)/(x2-x1) = (15-21)/(2-5) = -6/-3 = 2
substitute 2 back into the equation.
y = mx + b
y = 2x + b
use one of the provided points to solve for b.
y = 2x + b
15 = 2(2) + b
15 = 4 + b
11 = b
y = 2x + 11
Answer:
C) 41°F (5°C) to 140°F (60°C) D) 141°F
Step-by-step explanation:
The temperature danger zone refers to the range of temperatures at which bacteria can grow and multiply rapidly in food, increasing the risk of foodborne illness. It is important to understand this zone to ensure proper food safety practices.
In the temperature danger zone, which spans from 41°F (5°C) to 140°F (60°C), bacteria can multiply rapidly in food, potentially leading to food poisoning if consumed. Temperatures within this range provide an optimal environment for bacterial growth, as they promote the reproduction of microorganisms that can cause foodborne illnesses.
It is important to note that food should not be kept in the temperature danger zone for an extended period of time. To prevent the growth of harmful bacteria, perishable foods should be stored below 41°F (5°C) or above 140°F (60°C). Keeping food within these safe temperature ranges helps to reduce the risk of foodborne illnesses and ensures the safety of the food we consume.
In summary, the temperature danger zone includes temperatures between 41°F (5°C) and 140°F (60°C), and it is crucial to adhere to proper food safety practices to prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses.
The temperature danger zone, important in food safety, falls between 41°F (5°C) and 140°F (60°C). It's key to avoid keeping food in this range to prevent bacterial growth and potential foodborne illnesses.
In the context of food safety, the temperature danger zone is the temperature range in which foodborne bacteria can grow. This zone is typically defined as being between 41°F (5°C) to 140°F (60°C). Therefore, option C is correct. It's very important to keep food out of this range to prevent foodborne illnesses. When food is kept at a temperature inside this danger zone, pathogens can multiply quickly, especially if conditions last longer than two hours.
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