Answer AND Explanation:
<u>FACTORS THAT CAUSE GENETIC VARIATIONS</u>
- Crossing over. At the chiasmata during prophase I of meiosis, breakage may occur and exchange of genetic information may take place. New gene combinations which result in variations.
- Independent assortment. The arrangement of homologous chromosomes at the equator of the spindle during metaphase of the first meiotic division is random. These homologous chromosomes segregate into different daughter cells which contain different genetic combinations which brings about variation
- Fertilisation permits parental genes to be brought together in different combinations. This is the cause of variations in members of the same family.
- Mutation is the spontaneous change in the genetic makeup of an organism. These changes may be inherited by the offspring therefore beginning variation.
Answer:
i think it is the 3rd one
Answer:
b. Hydrogen-carbon
Explanation:
Triglycerides, also called fats are fatty acid esters of glycerol. One molecule of triglyceride consists of three fatty acids linked to one glycerol by ester linkages. Fatty acids are hydrocarbon derivatives with a long hydrocarbon chain in which carbon atoms are bonded to hydrogen atoms by covalent bonds. The carbon-hydrogen bond is one of the bonds with high energy levels. Therefore, the energy of triglycerides is stored in carbon-hydrogen bonds of hydrocarbon chains of fatty acids.
It's both B.They can never be depleted and C.They are replaceable by natural means.
Anti-caking Agents- keep powdered food flowing freely and prevent lumping, caking, and moisture absorption
pH control agents- control acidity and alkalinity
Preservatives- help prevent chemical reactions that cause food to deteriorate
Stabilizers, thickeners, and texturizers- give food a uniform texture
