The right answer to this question is option D. Carotenoids are categorized into two major divisions: carotenes and beta carotenes
First, let's check option A, it says that the carotenoids include red, orange and yellow pigments, that's true, we can check that on lab for example, a vegetable that can be mentioned here are carrots, it has lots of this and it's very healthy too, and remember, there isn't a single animal that can produce carotenoids, so they need to grab it from nature.
The second option, B. says that sometimes carotenoids are sometimes called as acessory pigments, that's true too, some studies consider them acessory pigments, so, they're not alone there, there are different kinds of pigments that can be on that plant, and they're also very important for the animals. Option C refers to beta carotene as the most abundant carotene in plants, that's true too, we can also find other kinds of carotenoids on plants, but this one as it's seen in lab, is the most common one. The last one, D, isn't true, the two major divisions are: Xanthophylls and Carotenoids, beta carotenoids are a type of carotenoids, not a different group.
As the bear enters hibernation, its metabolic processes such as body temperature, heart rate, and respiratory rate are reduced. But bears do not lower the body temperature as much as once thought. Their hibernation temperature is around 88 degrees and waking temperature is 100 degrees F. This relatively high sleeping temperature allows bears to become fully alert if aroused, perhaps to enable the bear to protect itself from predators and other dangers without unnecessarily taxing their energy reserves. Over the course of a hibernating season it is thought that bears use approximately 4 thousand calories a day, which results in a weight loss of about 20 percent of it body weight by spring.
All food chains begin with producers
It's the proteins that cause the egg white to solidify when you cook it. If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.
I think this answer is probably the minerals
