Answer: Lipids.
Explanation:
The large carbon -hydrogen bonds(C-H) in chains of lipids makes them ideal storage of energy.
T<u>he more C-H bonds breakage, the higher protons availability from Citric acid cycle NADH and FADH2 and hydrogen atom splitting (to protons and electrons) for the electron transport chains (ETC</u>), and therefore the higher proton pumps for more ATP's synthesis in the mitochondria matrix.
In addition large number of electrons surrounding carbon atom in fatty acids than other food molecule is added factor. The transfer of these electrons to oxygen during oxidation of fatty acids releases large amount of energy (9 kilo calorie) into the cells, more than other food substances
You just got vectored B) uhh I hope someone can help
Answer:
C
Explanation:
I think ATP is energy and the cells get that after cell respiration. And we breathe out Carbon dioxide
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
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