This law states that whenever energy is transformed, some of it must be degraded into a less useful form and this explains why energy is never 100% efficient. <3
Answer:
1.yes
2.no
3.yes
Explanation:
1.Yes. The sugar in milk comes from naturally occurring lactose, not added sugar.There are about 12 grams of natural sugar (lactose) in each 8-ounce glass, which is about the same amount of natural sugar you would find in one small banana. Flavored milk, like chocolate, does contain added sugar for flavor.
2.In lactose-free dairy, the lactose is predigested into glucose and galactose. Consequently, the lactose content may be very low (<0.1 g/L), but the glucose and galactose content of lactose-free milk will be approx. 25 g/L.There is no added sugar in plain lactose-free or regular milk.
3.milk is composed of two molecules of simple sugars—glucose and galactose—that are chemically bonded together. The enzyme lactase breaks down lactose into glucose and galactose, which are easily digested by humans.
Answer:
First Image
Explanation:
Amino acid order is NCC (Nitrogen, alpha carbon with R group attached, and carboxy group).
If we start with methionine, then we write its nitrogen, then alpha carbon and then carboxy and then alanine's nitronge, alpha, carboxy, and end with glycine nitrogen, alpha and carboxy.
I have labelled the "R" groups to show amino acids. First is methionine, then alanine and then glycine.
Grains are in higher demand than livestock wordwide