Answer:
It is a cycle because oxaloacetic acid is the exact molecule needed to accept an acetyl-CoA molecule and start another turn of the cycle.
Antimicrobial solutions with water as the solvent are called aqueous solutions, whereas antimicrobial solutions with alcohol or water-alcohol mixtures as the solvent are called tinctures.
<h3>What are Antimicrobial solutions?</h3>
The antimicrobial solutions are those solutions that are produced from microorganisms which can be used for the treatment of infection caused by harmful microorganisms.
Antimicrobial solutions with water as the solvent are called aqueous solutions, whereas antimicrobial solutions with alcohol or water-alcohol mixtures as the solvent are called tinctures.
Learn more about alcohol here:
brainly.com/question/947751
#SPJ1
Answer: plucking
Plucking is a type of glacier erosion.Plucking occurs when the ice around the broken rocks, gets displaced with the force exerted by the retreating glacier. The glacier ice plucks the freezed rocks away along with it during glacier erosion.
Answer: Many pathogenic fungi are parasitic in humans and are known to cause diseases of humans and other animals. In humans, parasitic fungi most commonly enter the body through a wound in the epidermis (skin). Such wounds may be insect punctures or accidentally inflicted scratches, cuts, or bruises. One example of a fungus that causes disease in humans is Claviceps purpurea, the cause of ergotism (also known as St. Anthony’s fire), a disease that was prevalent in northern Europe in the Middle Ages, particularly in regions of high rye-bread consumption. The wind carries the fungal spores of ergot to the flowers of the rye, where the spores germinate, infect and destroy the ovaries of the plant, and replace them with masses of microscopic threads cemented together into a hard fungal structure shaped like a rye kernel but considerably larger and darker. This structure, called an ergot, contains a number of poisonous organic compounds called alkaloids. A mature head of rye may carry several ergots in addition to noninfected kernels. When the grain is harvested, much of the ergot falls to the ground, but some remains on the plants and is mixed with the grain. Although modern grain-cleaning and milling methods have practically eliminated the disease, the contaminated flour may end up in bread and other food products if the ergot is not removed before milling. In addition, the ergot that falls to the ground may be consumed by cattle turned out to graze in rye fields after harvest. Cattle that consume enough ergot may suffer abortion of fetuses or death. In the spring, when the rye is in bloom, the ergot remaining on the ground produces tiny, black, mushroom-shaped bodies that expel large numbers of spores, thus starting a new series of infections.
The smallest fragments travel the fastest because a smaller molecule has less resistance making it easier to travel through the gel.
