Answer:
The glycemic index allows you to compare the ability of foods to increase blood sugar (glucose) levels. In general, simple carbohydrates have a medium to high glycemic index. In the case of complex carbohydrates, this varies.
Explanation:
The Glycemic Index (GI) is a measure that provides information on how quickly blood sugar levels rise after eating a certain food. Low glycemic index foods are those that have a low content of sugars or simple carbohydrates and that help regulate blood glucose levels, the consumption of foods with a low glycemic index has been proposed as a prevention and / or management factor of obesity, cardiovascular diseases, type 2 diabetes mellitus and some types of cancer. Complex carbohydrates are made up of larger, more complex molecules and are found primarily in the form of starch and fiber. Foods high in fat or fiber are digested more slowly, so they also cause a slower rise in blood sugar. A food with a high GI raises blood sugar faster than foods with a medium or low GI. The GI is higher when foods do not contain fiber and they are easily digested, since they reach the bloodstream quickly, it is also higher if there is sugar or if cooking destroys part of the fiber and favors the digestion of food.
The bottom of the boat or the part that comes into contact with the water
ATP, adenosine tryphosphat. And some kind of protein integral that placed in membrane
The biosphere
(I am pretty positive thats the answer)
Answer:
<em>The correct option is C) Water is repelled by the hydrophobic tails of the phospholipid.</em>
Explanation:
The cell membrane is made up of phospholipids. The phosphates make up the head and are hydrophilic. The lipids make up the tail and re hydrophobic. The cell membrane is double layered with the heads pointing outwards and the tails embedded inwards. As lipids do not dissolve in water, hence the cell membrane is partially permeable for water. The tails made up of lipids are hydrophobic and hence repel water.
