<span><span>C. descending order by weight. </span>The standard rule in food labeling guide is to list ingredients </span>in order of weight. The first ingredient being the one that weighs the most, and the last ingredient that weighs the least. Water should also be included in the list of ingredients unless it's less than 5 percent of the product.
What your cells have to help overcome a problem of high activation energy are called enzymes. Enzymes are proteins that lower the activation energy of a reaction. In doing this, enzymes increase the rate of a reaction, helping it to occur faster. However, enzymes are not consumed in a reaction; they simply help it to occur.
Enzymes make things easier for your cells to work properly and help chemical reactions occur. There are hundreds of different kinds of enzymes in your cells, which all participate in different types of reactions. Enzymes can break molecules apart, build or add molecules, and even rearrange them.
In lowering the activation energy of a reaction, enzymes decrease the barrier to starting a reaction. It's important to note, however, that the change in energy remains the same between the start and end of a chemical reaction.
Uracil......... Is the answer i could find.
:3
Answer: Option D
Explanation:
The practice which has been prevailing from a long time is considered as culture.Farming is also a type of culture which is being practiced from a longer period of time in the society.
The farming is also a type of culture which was invented somewhere and started spreading from there to other places.
This practice helped mankind in providing food and resources to the people of nation.
If the statement is asking whether it is true or false, the
answer is true. The body can make its own lipid because of the food that we eat
and also because it is found in the body where it is located in the tissues and
the cells. It does compose of ring structure as it has multiple rings which are
considered essential and the lipids are considered to be a part of a cell
membrane.
