2.27*10^-2
The names of the major plates are:African Plate which is made up of:-Madagascar Plate-Nubian Plate-Seychelles Plate-Somali PlateAntarctic Plate which is made up of:-Kerguelen microcontinent-Shetland Plate-South Sandwich PlateEurasian Plate which is made up of:-Adriatic or Apulian Plate-Aegean Sea Plate-Amurain Plate-Anatolian Plate-Banda Sea Plate-Burma Plate-Iberian Plate-Iranian Plate-Molucca Plate-Halmahera Plate-Sangihe Plate-Okinawa Plate-Pelso Plate-Sunda Plate-Timor Plate-Tisza Plate-Yangtze PlateIndo-Australian Plate which is made up of:-Australian Plate-Capricorn Plate-Futuna Plate-Indian Plate-Kermadec Plate-Maoke Plate-Niuafo'ou Plate-Sri Lanka Plate-Tonga Plate-Woodlark PlateNorth American Plate which is made up of:-Greenland Plate-Okhotsk PlatePacific Plate which is made up of:-Balmoral Reef Plate-Bird's Head Plate-Caroline Plate-Conway Reef Plate-Easter Plate-Galapagos Plate-Juan Fernandez Plate-Kula Plate-Manus Plate-New Hebrides Plate-North Bismarck Plate-North Galapagos Plate-Solomon Plate-South Bismarck plateSouth American Plate which is made up of:-Altiplano Plate-Falklands Microplate-North Andes Plate
what is a paper plate a conductor
It depends the type of plate.
When ice is placed on a plate that is warmer than the ice, some of the heat energy from the plate is transferred to the ice. (This is due to the molecules in the plate transferring kinetic energy to those in the ice. The molecules in the plate crash into those in the ice, losing speed and giving the molecules in the ice more speed). Since the heat energy is transferred away from the plate, the plate cools down. (The ice is not cooling down, it is heating up.)
plate and structural steel
Assuming an average of 3 slices per plate, and a yield of 30 slices per turkey, you will need around 300 slices of turkey, which translates to about 10 cooked turkeys.Note: These are estimates. Depending on the size of the turkey, you may yield more or less meat.
54 ÷ 6 = 9 slices on each plate.
It is on the Anatolian Plate.......Which makes it a Transform plate....I think.
depends on the turkey
the way we do it , is more stuffing
There will be many fault lines of varying importance yes, The anatolian plate intersects the Eurasian plate there
If you are speaking of deli thin, you must have a very, very sharp knife and a cold piece of turkey. It helps to even freeze the knife, but do not transfer the heat of your hand to the bird. Work quickly, using a sawing motion. Let the turkey fall away from the knife, worry about the rest of the bird...that slice will still be there.It is a fact that any meat will slice better when cold.
You get your materials peanut buttter,jelly,plate,napkin,bread and a knife. Then, you open the bred bag and 2 slices out .Close the bread. Put the 2 slices of bread on the plate. You open the peanut butter and the jelly you take the knife dip it witch ever one you like to go first spead it on 1 slice of the bread. You put the 2 slices together ,put everything up, and ENJOY. THANK YOU l
# take 2 slices of bread # put jam/jelly on 1 and penut butter on the other # take 1 of those slices and put it face down on the face of another # put it on your plate/napkin # enjoy
The Arabian plate is colliding with the Eurasian plate and pushing up the mountains and plateaus of Turkey and Iran. These same movements often result in earthquakes.
Turkey sits on top of several internal faults within the Eurasian plate. It is the rubbing of these internal faults that produces the earthquakes.
The San Andreas Fault is the sliding boundary between the Pacific Plate and the North American Plate. It slices California in two from Cape Mendocino to the Mexican border. San Diego, Los Angeles and Big Sur are on the Pacific Plate. San Francisco, Sacramento and the Sierra Nevada are on the North American Plate.