The Annual Cycle
- Spring is when seeds and roots start to grow. It is often wetter and warmer but not as hot when summer comes.
- Summer is the time when the temperature has the ability to reach its hottest and when forest fires are more frequent.
- Autumn is when the temperature cools down again, plants become dormant, and it is when animals prepare for hibernation in the winter.
- Winter is when some areas experience snowing while others experience cold rain.
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The availability of experiencing the four seasons of spring, summer, autumn, and winter depends on your location.
Those who live in the countries near the equator experience constant temperatures throughout the year where winters and summers are indiscernible due to their position on the outer curve of the earth where it receives constant light from the sun. While areas in the north and south are able to experience the changing of seasons more significantly.
The reason we experience seasons is because of the tilting of the earth towards the sun. How the planet rotates around its axis affects the way we experience the seasons. Such as the summer and winter solstice being our longest and shortest days of the year.
Moreover, other factors also affect the way we experience seasons significantly, therefore the seasons have a wide variety of what we may experience during the year and current location.
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Ocean water is full of mineral salts which enter through the rivers, passing through rock and soil. Water has a property of evaporation whereas salt does not, so a lot of salt is left behind.
Oceans are saline throughout the world, but the Mediterranean Sea is saltier. Many oceans are less salty due to the regular mixing of fresh river water.
UV light comes from the sun and is transmitted in waves or particles at different wavelengths an frequencies.
It makes black-light posters glow, and is responsible for summer tans. But too much exposure to UV radiation damage living tissue.
The idea that food is safe to eat off the floor if you pick it up quickly is not accurate.
A study showed that in some cases, bacteria takes less than a second to transfer to food. The longer food was allowed to stay on a surface, the more bacteria was transferred to the food. The higher the moisture, the higher the risk of transfer.