Which kind of data could you collect to determine the sustainability of the food that you eat? A. Amount of sodium per saving, as listed on the labels of foods

B. Description on food labels of whether the ingredients were grown locally

C. Cost per serving, as listed on the price tags of foods

D. Age of the farms that produced the food, as reported in interviews with farmers

Which of the following is not a product of the second stage of glycosis

1. seamount a raised footwall block between normal fault creates this 2. syncline break between rocks where a hanging wall rises relative to a footwall 3. hot spring on rolling hills, this a dip between hills 4. volcanic neck created when a block with hanging walls slips down between normal faults 5. caldera underwater volcano that never reaches above sea level 6. horst natural hot water on earth's surface containing many minerals 7. graben underwater volcano whose top is eroded flat by waves 8. crater less than a mile in diameter; looks like a bowl at the top of a volcano 9. guyot magma that filled the central vent that remains after the volcano has eroded 10. reverse fault over 1 mile in diameter; looks like a bowl over a volcano

In which state was more than 100 billion tons of coal mined in 2005?