« previous next »

Author Question: Most fruits have a pH value a. below 3.0. b. below 5.0. c. between 5.0 and 6.0. d. above ... (Read 36 times)

P68T

  • Hero Member
  • *****
  • Posts: 509
on: Aug 19, 2018
Most fruits have a pH value
 a. below 3.0.
  b. below 5.0.
  c. between 5.0 and 6.0.
  d. above 6.0.

Question 2

Acid content varies with the maturity of the plant, the acid content of
 a. the mature plant being equal to the youngest fruit.
  b. the plant increasing with maturity.
  c. the plant decreasing with maturity.
  d. some plants increasing and some decreasing with maturity.


bubulittle310@msn.cn

  • Sr. Member
  • ****
  • Posts: 281
Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

c


Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
« previous next »
 

Did you know?

More than one-third of adult Americans are obese. Diseases that kill the largest number of people annually, such as heart disease, cancer, diabetes, stroke, and hypertension, can be attributed to diet.

Did you know?

The average adult has about 21 square feet of skin.

Did you know?

Though the United States has largely rejected the metric system, it is used for currency, as in 100 pennies = 1 dollar. Previously, the British currency system was used, with measurements such as 12 pence to the shilling, and 20 shillings to the pound.

Did you know?

The average person is easily confused by the terms pharmaceutics and pharmacology, thinking they are one and the same. Whereas pharmaceutics is the science of preparing and dispensing drugs (otherwise known as the science of pharmacy), pharmacology is the study of medications.

Did you know?

Human kidneys will clean about 1 million gallons of blood in an average lifetime.

The structure of fruits as adaptations for seed dispersal. The structure of fruits as adaptations for seed dispersal.
Comparison of the radius of fruits produced by native and introduced species of Sapindaceae Comparison of the radius of fruits produced by native and introduced species of Sapindaceae
The fruits of DNA technology, made possible by bacterial genetics The fruits of DNA technology, made possible by bacterial genetics
Dried fruits are good source of sulfur Dried fruits are good source of sulfur
Dried fruits often have sulfur dioxide or other sulfites added to them to preserve color and flavor Dried fruits often have sulfur dioxide or other sulfites added to them to preserve color and flavor
Three ways to classify fruits Three ways to classify fruits
Video: Interview with Person who has Panic Attacks

For a complete list of videos, visit our video library