CFCs
DDT
b. kinetic
c. potential
d. trophic
Answer:
Cold, dense air near the poles sinks and moves toward the equator, where it is heated. After this, the warm air rises and moves back to the poles where it is cooled again.
Explanation:
In the poles, there are high-pressure zones due to the low temperature, and the cold and dense air. These high-pressure centres send winds or air to higher latitudes toward the equator. While this is happening, they get warmed as they travel and they start accumulating humidity. When they reach approximately 60 degrees latitude, they meet with warm winds that are coming from the horses' latitude (30 degrees latitude). They both ascend to the tropopause where they get cooled. As they cannot maintain humidity, it precipitates. Once done this, the winds move back to the poles, where they get cooler again, and so the cycle continues.
This cycle is known as the polar cell, and together with the Ferrell cell and the Hardley cell, they help modulate the clime.
Atmospheric convection involves the circulation of air, where cold, dense air sinks near the poles and moves towards the equator, where it is heated. The warm air then rises and moves back towards the poles to complete the cycle.
The process described in the question is known as atmospheric convection. Cold, dense air near the poles sinks and moves towards the equator, where it is heated. The warm air then rises and moves back towards the poles, where it is cooled again. This continuous circulation of air helps distribute heat and energy throughout the Earth's atmosphere.
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B. yeasts
C. protozoa
D. Bacteria
Several types of bacteria are used to produce yogurt. Therefore, the correct answer is option d.
Yogurt is a fermented dairy product, and the fermentation process involves the activity of specific bacteria, primarily lactic acid bacteria. These bacteria ferment the lactose (milk sugar) present in milk and convert it into lactic acid. This acidification of the milk gives yogurt its characteristic tangy flavor and thick texture.
The two most common types of bacteria used in yogurt fermentation are Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria work together to produce yogurt by breaking down lactose into lactic acid. This process not only transforms the taste and texture of the milk but also helps preserve it by creating an acidic environment that inhibits the growth of harmful bacteria.
Molds, yeasts, and protozoa are not typically involved in yogurt production; it is primarily a bacterial fermentation process.
Therefore, the correct answer is option d.
Learn more about Yogurt Production here:
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