“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
The importance of the result (money, position in league or competition, team rivalry)
the nature of the game (contact sports are more likely to lead to violence, for example ice hockey versus bowls)
provocation (crowd chanting abuse, 'sledging' by other players)
Answer: whether the cell has a nucleus or not
Explanation: eukaryotes are complex organisms with a nucleus however prokaryotes are not
Answer:
He should give them to the owner
Explanation:
Answer:
c. carbonic anhydrase
Explanation:
Carbonic anhydrase is active in red blood cells converting carbon dioxide into carbonic acid and bicarbonate ions. In the lungs it converts bicarbonate ions to carbon dioxide where it is exhaled.
