Specifically, we tested for the presence of lipids, proteins, polysaccharides, and monosaccharides in samples of potato, oil, milk, sugar, egg, rice, tofu, bread, and glucose. It is important to know about the presence of different types of macromolecules in our food because it is important. Google
The properties of water that contribute To The formation of the meniscus are:
Meniscus is defined as the upward or downward curve located at the surface of a liquid in a tube.
When water is placed in a tube or wettable container, a concave or downward meniscus is formed due to surface tension created in water through the following properties of water:
- Cohesion: This is the tendency of water molecules to stick to itself.
- Adhesion: This is the tendency of water molecules to stick to other molecules that are charged or polar.
Therefore, the cohesion and adhesion of water molecules contributes to the formation of meniscus.
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The nucleus is an organelle found in eukaryotic cells. Inside its fully enclosed nuclear membrane, it contains the majority of the cell's genetic material. This material is organized as DNA molecules, along with a variety of proteins, to form chromosomes.
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Genetic change in the reproductive cells of the body (ovule or sperm) that is incorporated into the DNA of each cell in the body of the descendants. Hereditary mutations are transmitted from parents to children. It is also called germline mutation.