Probably rna & proteins because that’s the two main subunits: rna & amino acids
Consistency-
Several scientists can repeat an experiment and the results are the same.
Observability-
The results or subject of an experiment can be observed by using the five
senses or extensions of them.
Natural-
A natural cause must be used to explain why or how the naturally
occurring result or experimental subject happens. Supernatural can’t be used. Predictability-
Predictions can be made about the subject and can be tested. Testability-
Subject can be tested using a controlled experiment.
Tentativeness-
Scientific theories are subject to change because of technology.
Answer:
Maltose
Explanation:
Maltose consists of two molecules of glucose that are linked by an α-(1,4′) glycosidic bond. Maltose results from the enzymatic hydrolysis of amylose, a homopolysaccharide (Section 26.9), by the enzyme amylase. Maltose is converted to two molecules of glucose by the enzyme maltase, which hydrolyzes the glycosidic bond. Commercial maltose is produced from starch that has been treated with barley malt.
The monosaccharide unit on the left is the hemiacetal of the α-d-glucopyranosyl unit. It is linked by an α-(1,4′) glycosidic bond to β-d-glucopyranose, the aglycone. The oxygen atom of the glycosidic bond is approximately in the center of the structure, between the two rings. It is projected down, axial, and therefore α. It is linked to C-4 of the aglycone, and so the link is axial–equatorial.
Maltose has a more formal, IUPAC of name: 4-O-(α-d-glucopyranosyl)-β-d-glucopyranose. This rather forbidding name is not quite as bad as it looks. The term in parentheses refers to the glucose unit on the left, which contributes the acetal portion of the glycosidic bond. The term -pyrano- tells us that this part of the structure is a six-membered ring, and the suffix -osyl indicates that the ring is linked to a partner by a glycosidic bond. The prefix 4-O- refers to the position of the oxygen atom on the aglycone, the right-hand ring. The term β-d-glucopyranose describes the aglycone.
Because the aglycone is a hemiacetal, maltose undergoes mutarotation. For the same reason maltose is a reducing sugar. The free aldehyde formed by ring opening can react with Benedict’s solution. The acetal part of the structure is called the “nonreducing end” of the disaccharide. If we do not want to specify the configuration of the aglycone, we use the name 4-O-(α-d-glucopyranosyl)-d-glucopyranose.
The right answer to this question is option A. Water moves in to dilute the sugar in the bear, causing it to swell.
That happens because there is a process involving water called osmosis. This process is pretty simple to understand. What happens is that the water will move from a place to another because of the concentration of solute. So, in this case, we have a higher concentration of solute inside the bear, and a lower one in the water, and for that, things need to be equal to reach the right balance between both concentrations. Once that happens, that water swells the gummy bear to balance these two them, and that's called osmosis.