HF120_A1_Lohasiriwat_Jiracha_HW2

An analysis of dichlorodiphenyltrichloroethane (DDT) content in a food chain for an ecological system is given below: Types of samples DDT concentration (mg kg) Water 0.00005 Plankton 0.04 Minnows 0.2 – 0.9 Predatory Fish 1.3 – 2.0 Predatory Bird 6.0 Duck 22.8 Interpret these results.

2 What is reservior in environmental chemistry? What are O1D (O singlet D) and O3P( O priplet P)? Not sure if it's written in this way.

1. Discuss the guidelines in preventing chemical and physical hazards in food establishments.

Q#1: Name major air, water and soil contaminants responsible for environmental pollution in Peshawar. Suggest remedial measures for cleaning up the polluted environment in Peshawar.

O 1 11:1A > Write a complete explanation for the following picture. *** II >

20290942, NARGIZ I. Herbisites Soru 39 IL Insectisides Henüz cevaplanmadı IIL Fungusides 4,00 üzerinden işaretlenmiş Which of the terms above include into the family of pesticides? P Soruyu işaretle NARCC O a. Only I Ob land II Oc Only II Od Iland III Seçimimi temizle 20290942 NARGIZ GULIYE 20290942 NARGIZ GULIYE 20290942

O O O industrial atmospheric atmospheric industrial industrial biological 2 biological

Read these sentences from the text. "In the years right after the invasion, phytoplankton fell by 80 percent. Zooplankton (which eat phytoplankton) declined by half. And the smallest zooplankton (called microzooplankton), fell by about 90 percent." Based on these sentences, what does the word "decline" most nearly mean? A. to drop in numberB. to fall overC. to increaseD. to stay the same

C-D I4 EI Imagine you are a farm owner who lives close to a small town. Just over 30% of the town's population is over the age of 65, thus you are concerned about the potential effects of pesticide drift from your farm. What is 1 strategy that you (the concerned farmer) could use to prevent pesticide drift from occurring? * lili 日

1. Explain briefly why sugar could prevent the growth of microorganisms in food. 2. Explain why when rice is dry it can be stored for a long time, but when it is cooked and wet it will go bad quite quickly.

What is the balanced equation for sugar, C12H22O11, breaks down to carbon and water when heated?

The LD50 of ethlyl alcohol (ethanol) is 5 g/kg How many beers could a 164 pound student consume before reaching a lethal dose (ignoring pharmacogenomics and tolerance)?

Which of the following factors primarily dictates the distribution of terrestrial biomes on Earth? The history of human development and civilization ㅎㅎㅎ The population density of animals Climate variables like temperature and precipitation The prevalence of certain rock and soil types

Nucleotides appear in nucleic acids, as coenzymes in metabolism, and as chemical messengers. One example of the last is cyclic-adenosine monophosphate, CAMP, where the phosphate group forms a ring with two of the ribose carbons. Which of the following represents CAMP NH₂ HO N 0 OH OH HOW HO OH NH NH₂

You have a 11.5 mg sample of blood that contains various proteins. Hemoglobin is the only protein in the sample containing Fe. Hemoglobin contains 3.83% by mass of a compound called heme (C₃₄H₃₂FeN₄O₄, MW = 616.49 g/mol). You find that your 11.5 mg blood sample contains 27.1 micrograms of Fe. What is the mass percent of hemoglobin in your protein sample?

The decayed remains of plant and animal materials, partially transformed by bacterial action A) humus B) soil horizon c) soil texture D inorganic materials

Read and internalize the short story below and answer the questions that follow. Complete solution is required. “The coronavirus disease (COVID-19) is an infectious disease caused by a new strain of coronavirus. This new virus and disease were unknown before the outbreak began in Wuhan, China, in December 2019. On 30 January 2020, the Philippine Department of Health reported the first case of COVID-19 in the country with a 38-year-old female Chinese national. On 7 March, the first local transmission of COVID-19 was confirmed. WHO is working closely with the Department of Health in responding to the COVID-19 outbreak.” Aki and her family were alarmed with the news they watched and so first thing in the morning they rush to the nearest convenient store to secure disinfectant and sanitizers but unfortunately the store already had empty shelves of the essentials they needed. They went to other stores searching and to their dismay they acquired nothing. They were on their…

Which of the following statements about the BOD test is FALSE? A BOD test is a simple and practical indicator of the total organic content that is available to organisms plus any chemicals that spontaneously react with oxygen. B BOD test measures the oxygen consumed by microorganisms as they break down organic material There is an indirect correlation between the BOD5 value and the level of organic pollutants. The standard test for BOD is the five-day (BOD5) test carried out in the dark at 20 °C

Ammonia must be eliminated from wastewater before it can be reused, recycled, or discharged. Describe the three major steps that are used to convert harmful ammonia into a harmless derivative. Your answer must be specific and include any appropriate chemical formulas or names of chemical or biological reagents. Mention, when appropriate, the toxicity of any of the components or how their production can get in the way of efficiently eliminating ammonia from wastewater.

Some greenhouse gases, such as fluorocarbons (CFCs, HFCs, PFCs, etc.), are human-made. Others, such as water, methane, and carbon dioxide, are naturally produced. Which type of greenhouse gas (human-made or natural) is more difficult to control and eliminate? Which types are easier? In three to five sentences, provide evidence for your argument.

7. Statement 1: All food additives are carcinogenic. Statement 2: Food additives must be avoided as much as possible. A. True, False B. True, True C. False, False D. False, True 8. How do thickeners improve a food product? A. They prevent spoilage due to oxygenation B. They increase the viscosity of a product C. They preserve the flavor of a product D. They keep food from drying out. _9. It makes the food thicker by keeping oil and water mixed together. A. Emulsifiers C. Humectants B. Flavor Enhancer D. Antioxidants