Answer:
Emulsifier
Explanation:
Emulsifier are the chemical additives which are required to breaking up fats or lipids globules into much smaller emulsion droplets.
An emulsifier consist of one oil-friendly and one water-friendly end. When an emulsifier added with fat or lipid, the emulsifier face towards the oil/water or air/water interface reduces the surface tension to make emulsion more stable.
Emulsification of fat makes the food easy to absorbed by small intestine.
Hence, the correct answer is "Emulsifier ".
A macromolecule is a very large molecule, such as protein, commonly created by polymerization of smaller subunits (monomers). They are typically composed of thousands of atoms or more. The most common macromolecules in biochemistry are biopolymers and large non-polymeric molecules. :D
Why is it important?
- Because when bacteria converts ammonia into nitrate and nitrite, producers need them to make proteins and then consumers eat the producers and reuse the nitrogen to make their own proteins.
I think it is 2048 molecules
Answer:
Continental Tropical (cT): Hot and very dry. They usually form over the Desert Southwest and northern Mexico during summer. They can bring record heat to the Plains and the Mississippi Valley during summer, but they usually do not make it to the East and the Southeast.
Explanation:
Continental Tropical air masses (cT) are a type of tropical air produced by the subtropical ridge over large areas of land and typically originate from low-latitude deserts such as the Sahara Desert in northern Africa, which is the major source of these air masses. ... Arctic, Antarctic, and polar air masses are cold.
