Answer:
The correct answers: A, B, C.
Explanation:
- Lipid bilayer is made of two layers of phospholipids, where each phospholipid molecule is made up of a glycerol which is attached to a phosphate group and two fatty acid chains by ester bonds.
- The phosphate groups being hydrophilic are directed towards the outside of the bilayer. The fatty acid chains (saturated or unsaturated) being hydrophobic are directed towards the inside of the bilayer.
- These fatty acid chains are not static and are capable of moving laterally in the bilayer, giving the bilayer the characteristics of fluidity.
- The fluidity is mainly provided by the presence of unsaturated (with one or multiple double bonds) fatty acid. The presence of double bonds results in the fatty acid molecules to have a bent shape and this increases the area occupied by each such unsaturated fatty acid molecule. The free area available allows the lateral movement of the fatty acid molecules.
- According to option A, long chain fatty acids tend to occupy more space within the lipid bilayer. This reduces the free space available for the movement of the lipid molecules.
- According to option B, saturated fatty acids are those which lacks any double bonds and the carbon atoms are attached by single bonds. Therefore, these molecules are straight in shape and occupy maximum area in the lipid bilayer. This reduces the space available for the free movement of fatty acid molecules, thereby making the membrane less fluid in nature.
- According to option C, cholesterol is a type of lipid molecule. They remain interspersed in between lipid molecules. At high temperatures, they prevent the lipid molecules from getting excessively fluid by filling in the gaps in between the lipid molecules and at very low temperatures they prevent the stiffening of the lipid molecules by getting associated with each other. At room temperature, they stabilise the lipid molecules between whom they remain interspersed and also reduce the free space in between them thereby reducing the lateral movement. This way they reduce the fluidity.
<span>Forced expiratory volume is the percentage of the vital capacity that can be expelled in a specific period of time. This value is obtained by inspiring as much air as possible and then expelling the air from the lungs as quickly as possible. Individuals with decreased ability to expire typically exhibit decreased FEV values. Maximum voluntary ventilation is the greatest amount of air that can be taken into, and then expelled from, the lungs</span>
Answer:
commensalism
Explanation:
One organism is benefited while the other is not harmed or benefited.
Correct choice is " Eating Carbohydrates "
Animals and other organisms access Glucose for cellular respiration, by eating <u>Carbohydrates</u> .
