I believe the answer is adaptation through evolution. Genetic diversity in populations such as bacteria, allow for new traits to be passed along during reproduction. For example, you use hand sanitizer on your hands. The hand sanitizer kills most of the germs, but a few survive and live to reproduce, passing on their immunity to certain chemicals found in the hand sanitizer. Hope this helps!
A biomass pyramid will show this
Pretty sure South America
Answer:
1. False
2. Biuret's test
3. No test will be used
4. Proteins
5. Lugol's reagent
Explanation:
1. Benedict's test is used to detect carbohydrates. Specifically, it tests for the presence of simple carbohydrates, such as monosaccharides and disacchsrides. It is blue in the absence of sugar, green/yellow in the presence of a small amount of sugar, orange red in the presence of a moderate amount of sugars, and brick red when there are lots of sugars present.
2. Biuret's reagent is a chemical test that measures the presence of proteins by detecting the presence of a peptide bond. The test is used to measure the concentration of proteins in a sample. The intensity of the purple colour formed is directly proportional to the concentration of protein present.
3. Nucleic acids are not detected by any of the listed tests. Biuret reagent tests for the presence of proteins, Benedict's reagent detects the presence of carbohydrates. The beta carotene test measures the level of beta-carotene in the blood. diphenylamine can be used as a colorimetric test for the presence of DNA or RNA.
4. Enzymes are a class of proteins. They are biological catalysts, meaning they participate in, and speed up, chemical reactions in the cell, without us themselves becoming altered in the reaction. They are proteins, and thus formed from chains of amino acids.
5. Lugol's reagent, also called Lugol's iodine, is a strong iodine solution that detects the presence of starch (turning a dark blue/black colour). This means it will not detect the presence of glucose, as this is monosaccharide rather than a polysaccharide like starch
