Lingual lipase starts the digestion of the lipids/fats. Salivary amylase<span>: Carbohydrate digestion also initiates in the mouth. </span>Amylase<span>, produced by the </span>salivary<span> glands, breaks complex carbohydrates to smaller chains, or even simple sugars. It is sometimes referred to as ptyalin.</span>
Answer:
A. Yes, because the %A approximately equals the %T and the %G approximately equals the %C in both species.
Explanation:
According to Chargaff's rule, in all cellular DNAs, the number of adenosine residues (A) is equal to the number of thymidine residues (T). And the number of guanosine residues (G) is equal to the number of cytidine residues (C). Therefore, the sum of the purine residues equals the sum of the pyrimidine residues (A+ G= C+ T). It is based on the fact that a purine base always pairs with a pyrimidine base in a double helix DNA.
Chargaff’s rule is followed in all the double-helical DNA molecules irrespective of the species. In DNAs of sea urchin and salmon, the percentage of adenine is equal to that of the thymine and the percentage of guanine is equal to that of the cytosine. Therefore, Chargaff's rule is followed.
Nutrient Leaching
Leaching is the process where dissolved nutrients in the
soil profile moves downward with percolating water. It is the loss of
water-soluble plant nutrients from the soil. The nutrients that seep through
the rooting zone may be recycled if roots grow deeper.
Explanation:
The vitamin C loss in Irish and sweet potatoes could be due to the effect of heating as well as leaching into the boiling water.
Answer:A
Explanation: Teacher gave me the answer
