following are natural processes influencing rock stratification, EXCEPT: A. burningB. Cementing C. cooling D. melting​

Answer:

Epekto:

Nakakasama ito sa kalusugan natin at sa mga hayop

Pinapalala lang nito ang suliranin natin sa climate change

Polusyon

Nakakasira sa ganda ng kalikasan at paligid

Ninipis at binubutas ang ating ozone layer

Solusyon:

Matutuhan ang paraan ng 3R’s (Reduce, Reuse at Recycle)

Maging responsable sa paggamit ng plastic

Huwag ito ikalat kung saan-saan

Paliwanag:

Mahalaga ang plastic dahil nagagamit natin ito sa paraan ng gawain sa araw-araw. Nagsisilbing lalagyan natin ito ng mga kagamitan upang masaayos ito mabuti. At napapakinabangan natin ito sa pagkukumpuni ng gamit, pagdadala ito sa mabilis at komportableng paraan at napapagaan nito ang dalahin.

Pero sa kabila ng mga ito, maraming mga plastic ang ay hindi gaanong matibay o nasisira agad, kaya ito kalimitan na sanhi may kaugnayan sa pagtatapon. Kaya ang nangyayari dito, sinusunog ito ng karamihan upang mabawasan ito na maaaring magdulot ng masasamang resulta.

Karamihan sa mga plastic ay matatagpuan mismo sa ating tahanan, sa industriya ng pagkain at mga transportasyon. At sa ating kagamitan ay kalimitan ay gawa sa plastic.

Ano pa ang maaaring gawin upang makatulong sa pagbawas ng pagsusunog ng plastik?

Tingnan ang ilan sa halimbawa:

Mahalagang ugaliin ang pagreresiklo

Gawing pataba ang puwedeng gamit

Itipon ang mga plastic upang maitapon sa sistematikong paraan lalo na kung ang uti nito ay hindi oxo-gradable. At Itong mga bagay ay makaaring tumagal hanggang ilang taon bago tuluyang malusaw sa lupa o mabulok.

Tandaan:

Kaya maging matalino tayo at responsable sa paggamit ng mga plastic. Isaisip lagi natin ang tamang paraan nito at maging mapagmalasakit sa kapakanan ng ating kalikasan. Huwag maging makasarili masyado at basta nalang itong itapon kung saan at sunugin. Isaalang-alang rin ang mga taong maaaring maapektuhan nito.

Explanation:

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Answer:

ask your parents and brother and sister

ung family sulat mo name ng family mo or friend mo ayun yata eh

Answer to CURRENT IMMEDIATELY NEED IS

Ayan ba ung may colum na mga tanong?

Answer:

• BONDING/PLAYING TOGETHER
• EATING TOGETHER AT A RESTAURANT OR AT YOUR BACKYARD
• MOVIE MARATHON
• TAKING PICTURES TOGETHER
• HAVING A HAPPY CONVERSATION

Explanation:

Every memories together with your peers was awesome.

I hope this helps, HAPPY LEARNING!

Answer:

business idea

HOMEPAGEFOOD BUSINESSSMOKED BANGUS (MILKFISH PROCESSING TECHNOLOGY)

FOOD BUSINESS

Smoked Bangus (Milkfish Processing Technology)

Fish smoking is a preservation method effected by combination of four interrelated processes: salting, cooking, drying and deposition of naturally produced chemicals that result from the thermal breakdown of wood (Cutting, 1965 in Mendoza, 1986), imparting the desired flavor and color to the fish.

Smoked Bangus (Milkfish Processing Technology) 1

There are three types of smoked milkfish products: whole, gutted, deboned, and soft bone.

Smoked Milkfish

Materials:

Fresh Milkfish

Coarse salt

Sawdust

Charcoal

Equipment and Tools:

Knife

Drying trays

Enamel basins

Smoke trays

Drum for smoking or smoke house

(For soft boned bangus: pressure cooker, aluminum foil or cheesecloth)

(For ‘boneless bangus’ a mosquito forcep is required.)

Procedure:

a) Wash fish. Remove gills and viscera.

b) Wash inside and outside of fish thoroughly after eviscerating.

c) Soak fish in brine (1:3 salt to water ratio by volume) for 60, 90 and 120 minutes for small, (250 g); medium, (350 g) and large (500 g) drawn milkfish, respectively.

d) If desired, precook fish by steaming or boiling until the eyes turn opaque. Boiling is usually for 10 minutes to 15 minutes while steaming is around 15 to 20 minutes.

e) Drain until fish are dried to skin feel.

f) Arrange the drained fish on trays. Smoke for 30 minutes to 1 hour or until golden brown color is attained using the drum type smoke house. If a cabinet type smoke house is used, it would take about 2-1/2 hours smoking. It is

recommended to turn fish every 30 minutes to obtain a more attractive color.

For smoked soft-boned bangus:

• Drain the fish after brining and wrap with aluminum foil or cheesecloth and cook in pressure cooker at 10 psi for 90. 120 or 150 minutes respectively for small, medium or large fish)

• Proceed with smoking process

For smoked deboned bangus (commonly referred to as ‘boneless bangus’)

Source: (Wilfredo G. Yap, Antonio C. Villaluz, Ma. Gracia G. Soriano, and Mary Nia Santos) Milkfish Production and Processing Technologies in the Philippines

i hope its help