The amount<span> of guanine </span>always equals the amount of cytosine<span>.
</span>
Yes, a a bone fragment is an example of physical contamination. <span>A </span>bone fragment<span> can be a </span>physical contamination<span>. Some other physical contaminates are glass particles, wood splinters, stones,or metal fragments. Hope this answers the question. Have a nice day.</span>
If a invasive species were to intervene in the food web then it would break the web because it if were to kill the species it attacked then the web would be broken and a native species might also do the same.
The forester made an observation that the forest had mostly mature hemlock and very few young hemlock. This is common for outdoors scientists to make observations on the part of the natural world that is their field of study, and then draw conclusions from these observations. For example, the observation that the western edge of North and South America has a string of volcanoes or the ring of fire, plus the concordance between the east coast of South America and the western coast of Africa let first to the theory of continental drift and finally to plate tectonics. Similarly, the paucity of young hemlock and the existence of mature hemlock could also spark a conclusion, such as maybe the mature hemlock were diseased so couldn't create new offspring or perhaps a fire had wiped out the young ones, as two possible explanations which would depend on the actual circumstances observed by the forester.
So the breakdown of lipids actually starts in the mouth. Your saliva has this little enzyme called lingual lipase, which breaks down these fats into something called diglycerides. These diglycyerides then make there way to the intestines, where they stimulate the pancreas to release lipase (another fat breaking enzyme!) and the pancreas to release bile. The bile and pancreatic juices both work together to break these diglycerides into fatty acids. It’s helpful to know some of the root words. Glycerol- the framework to which the fatty acids stick. Glyceride- think of this guy as several fatty acids stuck to a glycerol. Lipids- think fats, and their derivatives (our glyceride friends.) tri/di/mono- these are just number prefixes! Lipids are one glycerol molecule, and then either one, two, or three fatty acids attached, which is where you get mono(1)/di(2)/tri(3)glyceride from. I know this was long, but hopefully it helps!