When heating a test tube, covering it with a cork prevents injury from bubbling chemicals.
select the rewording that makes the statement true.
1. when heating a test tube, covering it with a cork causes chemicals to react evenly.
2. when heating a test tube, covering it with a cork prevents inhalation of toxic fumes.
3. when heating a test tube, covering it with a cork prevents vapors from catching fire.
4. when heating a test tube, covering it with a cork causes pressure to build up.

4

Explanation:

Do not heat a test tube with the cork covering its open end. This is because this will result in buildup of pressure and ultimately lead to an explosion which could lead to injury. Instead, heat the test tube at an angle (with the mouth facing away from you or your neighbor) and close to a window so the emanating fumes are not directed at you. Heat the test tube gently without having to put it directly into the flame.

hey bro i looked it up on google the structure of the eye-spot in euglena viridie, e. ehrenbergii, and phacus pyriyorme is not as franzé haa described it. the so-called “crystal body” and “lens bodies” were not found in any of the individuals of the species examined by me. as earlier observers have stated, the eye-spot consists simply of a mass of pigment granules arranged in a single layer, and probably embedded in a protoplasmic framework, but the latter could not be seen, and its presence was only inferred from the fact that the pigment granules must be held together in some way, thd the eye-spot as a whole is capable of expansion, and that the pigment granules can be separated from each other.

hope this   and an i get brainlsiest

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.