The caloric value of food refers to the amount of energy that is produced as a result of complete combustion of that food under normal conditions.
Foods have energy which are stored in the chemical bonds that hold their molecules together. This stored energy is released when the chemical bonds are broken during metabolic processes such as respiration. The amount of energy in different foods differ and the quantity of energy in the chemical bonds that hold the food molecules together will determine the amount of energy that will be obtained from the food.
In most food molecules, the chemical bond that hold the food molecules together is C-H bond. C-H bond is a strong covalent bond which give stability to the food molecule. The higher the chemical energy that is stored in this bond, the higher the caloric value of food. Thus, the calorific value of food is depended on the quantity of energy that reside in the C-H bond.
Answer:
cilia
the organ that absant in plants is cilia
The correct answer is option A- The shape and folded structure of a protein molecule are important in determining its function.
Justification: Let's take an example of sickle cell anemia in which the structure of hemoglobin changes due to a change in one amino acid. A small change in amino acid will change the bonds which will affect the structure and folding of the protein. A single change of amino acid can results in the change of protein’s function and structure.
Nose ->pharynx -> trachea -> bronchi -> bronchioles -> alveoli ->gas exchange with the cells and then back out of your system.
