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英語 高校生

写真1枚目の 3 パラグラフめについてです。 棒線部のところの和訳が、 その甲虫が あわや消化されそうになった と書いてありますが、どこからあわやという表現が出たのか 、そして該当する英文中のbrush とらなんのことなんでしょうか?

英文を読み, 下記の問いに答えなさい。 For most prey, ( 14 ) is over once they've been swallowed. But one species of beetle can escape from a toad's stomach nearly two hours after being eaten, according to a new study. Found in wooded areas on nearly every continent, bombardier beetles - a group that consists of more than 500 species- get their name from their signature defense mechanism: When threatened, they shoot a hot chemical spray from their rear end. In Japan, the insects have long been known as "the farting bug." Toads have been observed vomiting bombardier beetles after eating them, but no one knew exactly why, or ( 15 ) the beetles survived after their brush with digestion. ? To better understand the beetle's defenses, two biologists from Kobe University fed a species of bombardier beetle to two different species of toad collected from forests in central Japan. One toad species shared its natural habitat with that particular species of beetle, while the other was unlikely to encounter it in the wild. (16) After the beetles were swallowed, a small explosion could be heard inside each toad, indicating that the insects were firing their defenses. Overall, 43 percent of the toads vomited the beetles, taking anywhere

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化学 高校生

化学基礎、CODの問題です。 (f)の桁がどうしても一つずれてしまいます。解答としては14.0なのですが、1.40となってしまいます。 ずれている原因があれば教えていただけるとありがたいです。ノート見づらいですがお願いします。

•Chemical Oxygen Demand 【問】 河川や海水など環境水の有機汚染の指標として COD (化学的酸素要求量)が用いられている。 COD とは試料水 1L 中に存在する有機物を、 過マンガン酸カリウムのような強力な酸化剤によ って一定の条件下で酸化し, その際, 消費された酸化剤の量を, それに相当する酸素の質量 〔mg] に換算したものである。 河川水の COD を分析するため以下の操作を行った。 300mL ビーカーに河川水試料 100mL を入れ, 6mol/L 硫酸水溶液を 10mL加え,さらに (A)5.00×10-3mol/L 過マンガン酸カリウム水溶液を10.00mL加え, 湯浴上で加温した。 溶液が 熱いうちに(B) 12.5×10-mol/Lシュウ酸水溶液により適定して、 過マンガン酸カリウムの赤紫 色が消えたところを終点とした。 終点にいたるまでに使用したシュウ酸水溶液の滴下量は 3.00mLであった。 (1) 下線(A), (B)で試薬を加える実験器具として, 最も適しているものの名称をそれぞれ答えよ。 (2) 次の文章中の空欄 (a) (f)にあてはまる数値を答えよ。ただし, (c) (f)は有効数字3桁で示せ。 0=16.0 硫酸酸性の条件では, 1molの過マンガン酸カリウムは(a) mol の電子を受け取り,これに より (b)molのシュウ酸が酸化される。 上記の実験では, 滴下されたシュウ酸の物質量は (c) mol であることから, 有機物の酸化で消費された過マンガン酸カリウムの物質量は (d) mol であり,これは酸化剤としての酸素分子 (e) molに相当する。 したがって,今回 行った実験により測定された河川水中のCOD (f) mg/Lとなる。 LMinD...

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英語 高校生

問5で(3)の訳が問われているのですが なぜafter等もないのに4時間"後"と訳せるのですか?

試験本番でのこの本での 目標時間 目標時間 Lesson 4 103 次の英文を読んで、後の問1~5の設問に答えなさい(固有名詞はそのまま使用し てよい)。 5 15 分 分 22 分 ◆解答・解説本冊 p.6 Here's a possible strategy to boost" memory-exercise four hours after you learn something. In a study published in the July 11, 2016, Current Biology, researchers found that exercise after learning may improve your memory of the new information, but only if done in a specific time window *2. (In the study, 72 participants learned 90 picture-location associations mentally linking an image with new information in order to improve recall over a 40-minute period. They were then randomly assigned to one of (1) three groups: one group exercised immediately, the second exercised four hours later, and the third did not exercise. The exercise routine consisted of 35 minutes of interval 10/training on a fitness bike at an intensity of up to 80% of maximum heart rate. After 48 hours, the participants' memory was tested while their brains were scanned*4 via MRI*5. Those who exercised four hours after the learning session retained*6 information better than the other two groups. The MRI also showed the hippocampus, the brain region involved with learning and memory, - that (2) 15 was more active when information was recalled correctly. Newly learned information turns into long-term knowledge through a process that requires certain brain chemicals that are released during exercise, but more research is needed to understand (3) this phenomenon. (4) It is also not clear why four hours was more beneficial, or if another time frame might produce a similar 20 effect.

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英語 高校生

(4)の thisをある語に置き換えるという問題で模範解答はboiling (their potatoes/them)ですが to boil their potatoesではダメですか?

東京 suggesting a risk linked to, cooking some starchy foods in the microwave, including PANAS cereals and root vegetables. nová nayo si lo era When Betty Schwartz, professor of nutritional sciences at the Hebrew University of Jerusalem, saw her students heating jacket potatoes in the microwave on their lunchbreaks, she noticed small crystals inside their potatoes. rob When she analysed them, she found they were high in the chemical acrylamide, which can be a natural by-product of cooking. Schwartz asked her students to boil their potatoes instead, and found that this didn't create acrylamide, which she says forms in higher temperatures in the microwave. all not ber pb This is a concern because animal studies have shown that acrylamide acts as a carcinogen because it interferes with cell's DNA, but evidence in humans is limited. There is some research to suggest that microwaves are more favourable to the growth of acrylamide than other methods of cooking. "At 100°C (212°F), there's enough energy to alter the automatic joints between molecules to produce a molecule with much higher energy, which can react with DNA, which induces mutations," says Schwartz. "When you have many mutations it can produce cancer." Animal studies have shown this to be the case with acrylamides. 英語 9 the microwave. One way around this is to soak the potatoes in water before putting them in db.cl tenia ng berig adi wad 14 nos

解決済み 回答数: 1