Answer:
It will increase the rate of photosynthesis as there will be more carbon dioxide ... however there may be a limiting factor which will limit the rate to keep it constant... Such as the opening if the stomata to receive more CO2 which in turn causes loss of water by transpiration.
Answer:
The correct answer is C and Engelmann conducted this experiment to prove relationship between algae and the rate of photosynthesis.
Explanation: First we must talk about 3 facts:
1) Prism scatters the white light into different wavelengths.
2) Photosynthesis, 6 carbon dioxide and 6 water molecules are consumed and 6 oxygen and 1 sugar molecule is synthesized using light energy.
6CO2 + 6H2O → C6H12O6 + 6O2
3) Aerobic bacteria breaks down sugar while using oxygen and produces water and carbon dioxide in simplified terms.
So with this experimental setup a researcher can understand the rate of the photosynthesis by increased accumulation of aerobic bacteria near algae in certain wavelengths since they uses oxygen and tend to move close to the oxygen source (<u>see figure</u>). In this experiment there are no ways to measure heat (B), there is no known relation between wavelength of light and aerobic respiration since it can happen even in the dark (A) and finally there are no ways to measure carbon dioxide (D).
Answer:
Hydrophillic head and a hydrophobic tail
Explanation:
Every fatty acid is composed of long chain of hydrocarbon tail. This hydrocarbon tail is nonpolar and insoluble in water. Hence this tail is labeled 'hydrophobic'.
However, the head of the fatty acid contains polar COOH group which is capable of interacting with water, hence the head is hydrophillic.
Hence, a fatty acid is composed of a hydrophillic head and a hydrophobic tail.
Answer:
Big Joe is the main character or the protagonist
Explanation:
7 g of dietary fat in each 22.7 g piece.
To convert pounds to kilograms,
1 kg = 2.205 lbs
Thus; 1 lb is equal to 1/2.205 kg
Thus; (1/2.205) × (7/22.7)
= 0.14 kg
Therefore; that would be 0.14 kg of fat per 1 lb of chocolate.