Sustain Life and Growth
Air consists one of the main life-sustaining gas called oxygen. Almost all living things breathe in and breathe out this air. Nitrogen and Carbon dioxide are also other gases that are vital for plants and their growth.
Combustion
Apart from this, air supports burning or combustion. The oxygen present in air help in burning of the fuels to basically carry out activities like cooking food, running industries and vehicles as well as generating heat and electricity.
Temperature Control
Another important aspect of air is that it helps in maintaining the temperature on the earth surface by circulating hot and cold air. Air acts as a conductor of heat as well. Even phenomena such as water cycle are dependent on air.
Supplier of Energy
Air which consists of energy is one of the main suppliers of energy. Living things are made up of cells and these cells extract oxygen within the blood to produce energy usually in the form of ATP. This biochemical generation of ATP is essential to maintain life on the earth.
Photosynthesis
Carbon dioxide, which is a component of air is used by plants during the process of photosynthesis. Here oxygen is also released by plants. And we already know how vital oxygen is.
Answer:
symbiosis.
Explanation:
The term that you are referring to is symbiosis. (a symbiotic relationship)
Symbiosis is a proximate and often long-term interaction between two or more different biological species.
Dietary fiber and fluids (mark brainliest)
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
