Molecules in food contains chemical energy that cells use to produce MORE CELLS. This energy is gotten from the chemical bond energy in food molecules, which in this way serve as fuel for cells. The particles in food additionally give the atoms that animals need to develop new living matter.
Answer:
The cell membranes of a variety of different bacteria, fungi, animal and plant cells contain aquaporins through which water can flow more rapidly into and out of the cell than by diffusing through the phospholipid bilayer.
<span>The variables in this study would be the folic acid used (the independent variable) and the DNA formed through the implementation (the dependent variable). By changing the amount of folic acid used in the experiment, the DNA will possibly be changed in the microbes.</span>
Answer:
functional groups
Explanation:
Functional groups are molecules with specific atoms and have their own chemical properties when attached to some other substances. Glucose is a simple sugar and has an aldehyde group (CHO) as its functional group. The presence of CHO in it makes it be present in food without any harmful impacts. On the other hand, hexanoic acid has COOH (carboxylic group) as its functional group. COOH group has a tendency to donate its protons and become ionized. It is toxic as it is reactive and tends to affect the pH of the food or solution in which it is present.
I believe it is a araebacteria
