Explanation: I think camouflage method or a design that scares away predators.
Answer:
1. polarity
2. hydrogen bonding
3. High heat capacity
4. Adhesion
5. polarity
6. surface tension
7. high heat vaporization
8. hydrogen bonds form a rigid and stable network
9. Water is a polar substance and fat is a nonpolar substance.
10. Cohesion
Explanation:
Water is a polar molecule that is held together by hydrogen bonds to form strong cohesive forces. This accounts for the surface tension in water. Surface tension is the force acting on water that it makes to behave like a stretched elastic skin.
The polarity of water accounts for the fact that it is found in several parts of the body where it largely plays the role of a polar solvent.
High heat capacity of water enables it to function well in the area of thermoregulation in the body. High heat vaporization accounts for the fact that water helps maintain extreme temperature changes in an area.
When in solid state, the hydrogen bonded network in water becomes rigid and forms a very stable network of water molecules. Being polar, water does not interact with fat because like dissolves like.
In plants, the attachment of water to plant roots is known as adhesion and is necessary for the capillary movement of nutrients to plants via the root.
The main dietary factor associated with elevated blood cholesterol is saturated fat.
<h3>
What about saturated fat?</h3>
- Because they increase the amount of LDL cholesterol in our blood, saturated fats, sometimes known as "bad fats," increase the risk of cardiovascular disorders (including heart disease and stroke).
- Cholesterol that is circulated in the blood.
- The majority of this cholesterol is produced by the body, however some is also absorbed from the meals you eat.
- Even if they include fat, foods derived from plants never contain cholesterol.
- Only foods from animals do. Low density lipoproteins are able to transport cholesterol.
- Dietary fat, particularly saturated and trans fats, may increase LDL and total cholesterol levels in the blood.
- Blood cholesterol levels may be lowered by substituting polyunsaturated and monounsaturated fats, particularly olive and canola oil, for some saturated fats.
- When we consume too much saturated fat, the receptors stop functioning as effectively, and blood cholesterol levels rise.
Learn more about saturated fat here:
brainly.com/question/21816695
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Answer:
A, C, and D *maybe B but im not sure abt it*
Explanation:
