Cleaning materials
1. Cleaning powders
2. Cleaning liquids
a. Zonrox
b. Muriatic Acid
The complete and correct hierarchy of taxonomic groups from largest to smallest are:
1) Domain
1.1) Archaea 1.2) Bactera 1.3) Eukarya
2) Kingdom
2.1) Animalia 2.2) Plantae 2.3) Fungi 2.4) Protista 2.5) Archaea 2.6) Bacteria
3) Phylum - has 35 phyla
4) Class
5) Order
6) Family
7) Genus
<span>8) Species</span>
B. Food chains show linear movement where food webs show multiple pathways.
Answer:
Option A
Explanation:
All four types of polysaccharides are homopolymers ie they are made up of repeating units of only one type of monomers.
Starch, glycogen and cellulose are made up of repeating monomeric units of glucose with the number of glucose units and the different linkage types different these molecules. E.g the linkage between glucose units in glycogen is alpha 1-4 linkages and in cellulose, we have glucose in beta 1-4 linkages.
In chitin, a derivative of glucose is present in repeating units, here, we have N-acetyl-D-glucosamine in beta 1-4 linkages.
Answer:
it is the amount of soil, sunlight, and the music they listen to
control variables are the elements that are always constant and not changed throughout the experiment.
Answer:
Explanation:
It is the lactic acid which makes milk taste sour. Pasteurising milk kills off harmful bacteria and greatly reduces the number of lactobacillus ensuring that milk will last up to three weeks in a fridge. Lactobacillus is a very useful bacterium as the acidic conditions it creates makes a milk protein called casein turn to curd.
