Environmental Science
Much of Tibet lies at altitudes over 18,000 feet where the pressure is about 500 mb. At such altitudes, the Tibetans are above roughly:

10% of the air molecules in the atmosphere
75% of the air molecules in the atmosphere
25% of the air molecules in the atmosphere
50% of the air molecules in the atmosphere

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Environmental Science
The main reason why vegetables take longer to cook in boiling water at high altitudes is because:

The temperature of the boiling water decreases with increasing altitude
Saturation vapor pressure decreases with increasing altitude
Water boils at a higher temperature with higher altitude
There is less oxygen in the air at high altitude

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