D. They get a running start on the water to take flight.
Explanation - Diving ducks are those ducks that goes deep inside water and feed on the organisms present there. They have several adaptations such as highly tolerant to less oxygen content or asyphyxia, their body is structured in a way that the middle part is wider than the ends.
They also have large feet attached to short legs. Their wings are also compact. Diving ducks get a running start on the water to take flight.
Answer:
Trust.
Explanation:
If Zach had trust with his boyfriend, then he would not be so afraid that his boyfriend might be cheating on him. Zach could trust his boyfriend to just be having a good time. Zach might also be needy, making sure he had a sold relationship with his boyfriend.
Can I have a brainliest, thanks, 5 star and can u tell me if right?
Ask a school counselor about mental health programs, educate oneself on the signs of mental disorders, and join a mental health support group are the answers.
One teaspoon is equivalent to 4.92892 milliliters which is very close to 5 milliliter. So the steps in looking for the milligrams contained, first divide the 325 milligrams to the 1 teaspoon then multiplying it to 1 teaspoon divided by 5 milliliters then multiplying that to the 0.4 milliliter of potassium iodide.
Milligrams contained = (325 mg / 1 tsp) x (1 tsp / 5 mL) x 0.4 mL = 26 milligrams.
Answer:
She should toss the burgers.
Explanation:
As the meat is raw, it should always be prepared carefully.
We all know that there are three stages of burger: raw, medium, well-done.
If she went for a raw burger, normal look would be like this: brown and prepared on the outside, red on the inside, but with no juices.
Every meat releases water, some more, some less, but any other color would indicate that the meat is whether unprepared or that it went bad.
There is always an option to poke the burger with a toothpick a few times, so the heat can get through it. Warm the frying pan on the stove to the highest temperature, put the meat back, and lower the temperature. Turn the meat upside-down every 5 minutes until it's ready. To know when meat is prepared, a clean toothpick should be used and meat should be poked. If there's nothing on the toothpick, the meat is ready.
