Some parts of a plant can be white because they do not contain chlorophyll.
Chlorophyll is a term to refer to a characteristic compound of most plants that has the function of:
- Bring the green color to vegetables
- Take charge of the photosynthesis process.
Some plants do not have as much chlorophyll in their systems. However, this does not affect their reproduction and growth because they have developed other feeding methods through their roots.
These plants that contain low amounts of chlorophyll have pale and white colorations because chlorophyll is what gives the plants their intense green color.
Note: This question is incomplete because options are missing. Nevertheless, I can answer it based on my prior knowledge.
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Answer:
A 12 oz Coca Cola contains 39g of sugar or C6H12O6.
To calculate for the molarity of sugar in the soda, convert 39 grams of sugar to moles sugar:
39g/ 180.16 g/mol = 0.216 mol sugar
then, convert 12 oz to L:
12oz / (1oz/0.02957L) = 0.35484 L
therefore the concentration of sugar in the soda is:
M = mol sugar / L sol'n
= 0.216 mol sugar / 0.35484 L
= 0.609 M
Explanation:
Answer:
The elements can be classified as metals, nonmetals, or metalloids. Metals are good conductors of heat and electricity, and are malleable (they can be ... and electricity, and are not malleable or ductile; many of the elemental nonmetals are ... under certain circumstances, several of them can be made to conduct electricity.
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Explanation:
The correct answer is B. Chewing in the mouth breaks food into small pieces.
Explanation:
In physical changes, substances do not change their chemical composition or properties but only physical features such as this. This occurs during the chewing because the action of chewing only makes food to be broken down in smaller pieces but does not change its identity, composition, or properties. This does not occur once the food is in contact with saliva, the acid in the stomach, etc. because in these cases, the food reacts with other substances and a chemical reaction occurs, which changes food's identity and composition.
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