The most primitive form of life is Bacteria.
C. Bacteria.
Answer: The correct answer is liquid.
Explanation:
Liquid, gas and solid are the states of the matter.
Solid: In the solid, the inter molecular force of attraction is strongest. The particles are more tightly packed in this in comparison to liquid and gas. It has definite shape and volume. For example, iron.
Gas: In the solid, the inter molecular force of attraction is very less. The particles are not tightly packed in this in comparison to solid and liquid. For example, hydrogen gas.
Liquid: In the liquid, the inter molecular force of attraction is not very strong. The particles are loosely packed. It has no definite shape but has definite volume. For example, water.
Therefore, water is an example of a liquid.
Answer:
1. Specify the Null Hypothesis.
2. Specify the Alternative Hypothesis.
3. Set the Significance Level
4. Calculate the Test Statistic and Corresponding P-Value.
5. Drawing a Conclusion.
Explanation:
hope this helps
Explanation:
The large size of a egg makes it difficult for the female to retain more than a single one egg at a time - carrying eggs would make flying harder and require more energy. (Bird eggs vary in size from the tiny 0.2 gramme eggs of hummingbirds to the enormous 9 kilogram eggs of the extinct elephant bird.)
Just as an aircraft cannot fly if it is overweight, all female birds must dispense with the fertile egg as soon as it is formed. And because the egg is such a protein-rich high-nuitrition prize to all sorts of predators, birds must find a secure place to hatch their eggs. Although birds' eggs appear to be fragile, they are in fact extremely robust. The oval shape applies the same rules of engineering as an arched bridge; the convex surface can withstand considerable pressure without breaking. This is essential if the egg is not to crack under the weight of the sitting bird. It takes 26 pounds of pressure to break a swan's egg and 120 pounds to smash the egg of an ostrich.
Answer:
Starch + H2O = maltose
This reaction gives the Starch and H2O as the reactants and Maltose as the product.
Amylase is an enzyme which helps in the digestion of Starch molecules and its activity can however be measured through careful monitoring of the disappearance of amylase substrate which is in this case, starch.
