<span>Since we are not able to get energy directly from the food we eat, a particular process needs to take place that converts molecules to Adenosine triphosphate, also known as ATP. This requires that the food first be broken down by being digested. As digestion takes place, the body uses the small molecules to make ATP.</span>
The nurse should respond BY APPLYING GENTLE PERINEAL PRESSURE.
Application of gentle perineal pressure will prevent the excessive rapid expulsion of the foetus head which can cause perineal laceration in the mother.
Herbicides are a broad category of pesticides that are used to get rid of undesirable plants like weeds and grasses that hinder the development and productivity of desired agricultural crops. Both 2,4-D and 2,4,5T are also known as 2,4-Dichlorophenoxyacetic acid and
- Herbicides like 2,4-D and 2,4,5-T are also referred to as auxin-type herbicides or plant growth regulators. Auxins are hormones that affect cell division and elongation in order to control cell growth.
- Auxins are required by plant cells in the proper concentration for growth and development. If auxin levels are too low, plant growth is not promoted at all, and if levels are too high, plant growth is excessively stimulated.
- Most grasses are not killed by 2,4-D and 2,4,5 T, but broadleaf weeds are. It moves to the plant's meristems after being absorbed through the leaves.
- These herbicides affect the tissues' cells, causing them to continually divide and proliferate. The plant finally dies as a result of this unchecked, unsustainable growth, which also causes stem curling and withering of the leaves.
Thus, by promoting cell division, these compounds act as herbicides.
Learn more about herbicides:
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Answer: The percentage would be 19%, 51% and 30%.
Explanation:
Since we have given that
Number of food eaten by X = 57
Number of food eaten by Y = 153
Number of food eaten by Z = 90
Total number of food eaten = 
So, Food percentage of flock X = 
Food percentage of flock Y = 
Food percentage of flock Z = 
Hence, the percentage would be 19%, 51% and 30%.
Amylose is less soluble in water. It does not form a gel when hot water is added. Amylose constitutes about 20-30% of the starch. Amylose can be hydrolyzed with α amylase and β amylase enzymes completely.
