Marshmallows are probably so delicious because of several important factors. They are fluffy, soft, and oh-so sweet. They melt in your mouth and taste absolutely heavenly with chocolate and graham crackers. Or throw a couple in your hot chocolate. There's no wrong way to eat them and they're pretty cheap too.
Part 1:
A solution that causes a cell to swell is a hypotonic solution.
In an isotonic solution, there is no change in the size of the cell.
All three cause osmosis.
A solution that causes a cell to shrink is a hypertonic solution.
Part 2:
1. H. Energy
2.D. Endocytosis
3.G. Diffusion
4.B. Exocytosis
5.E. Facilitated Diffusion
6.A. Osmosis
7.C. Active Transport
8.F. Passive Transport
Sorry. I don't know how to explain part 3 ,but I tried and failed so I deleted it. Part 1 and 2 are correct though.
"REPRODUCTIVE ISOLATION" needs to occur for speciation to happen.....
Fatty acids
fatty acid synthesis is the formation of fatty acid from acetyl coa and NADPH with help of the enzyme known as fatty acid synthases. This reaction occurs inside the cytoplasm of the cell. The fatty acids that were formed were derived from carbohydrates via glycolytic pathway. This pathway can also give glycerol which is different form fatty acids
The biofilm can present one of the most important species of microorganisms, depending on the duration and its location. Gram-positive, Gram-negative and yeast. In addition, the cellular elements may be attached to the biofilm, such as platelets, for example, when the biofilm is installed on the blood-soaked surface.Several factors contribute to the formation of biofilms. The biofilm can present one of the most important species of microorganisms, depending on the duration and its location. Gram-positive, Gram-negative and yeast. In addition, the cellular elements may be attached to the biofilm, such as platelets, for example, when the biofilm is installed on the blood-soaked surface.Several factors contribute to the formation of biofilms, depends primarily on the number and type of cells present in the liquid to which the surface is exposed and the rate of flow of this liquid across the surface. The physical chemical properties of the surface, the nutritional composition and ambient temperature will also interfere with this speed. The presence of antimicrobials in the medium may affect the formation of biofilms.
hope this helps!
