Answer:
Carbohydrate = 57.023g
Fats = 20.736g
Proteins = 25.919g
Explanation:
According to this question, Valerie is planning to eat at dinner meal that has a total of 800 Calories.
- 55% calories come from carbohydrate i.e. 55/100 × 800 = 440 calories
- 20% calories come from fat i.e. 20/100 × 800 = 160 calories
- 25% calories come from proteins i.e. 25/100 × 800 = 200 calories
Since 7.716 calories = 1g
1. Amount of carbohydrates in gram = 440/7.716 = 57.023g
2. Amount of fats in gram = 160/7.716 = 20.736g
3. Amount of proteins in gram = 200/7.716 = 25.919g
Answer:
phosphorylation
Explanation:
it is converted in a condensation reaction in which a phosphate molecule is added.
The correct answer is the first one eukaryotic cells :)
Bacterial diseases can be grouped into four broad categories based on the extent of damage to plant tissue and the symptoms that they cause, which may include vascular wilt, necrosis, soft rot, and tumours. Vascular wilt results from the bacterial invasion of the plant’s vascular system. The subsequent multiplication and blockage prevents movement (translocation) of water and nutrients through the xylem of the host plant. Drooping, wilting, or death of the aerial plant structure may occur; examples include bacterial wilt of sweet corn, alfalfa, tobacco, tomato, and cucurbits (e.g., squash, pumpkin, and cucumber) and black rot of crucifers. Pathogens can cause necrosis by secreting a toxin (poison). Symptoms include formation of leaf spots, stem blights, or cankers. Soft rot diseases are caused by pathogens that secrete enzymes capable of decomposing cell wall structures, thereby destroying the texture of plant tissue—i.e., the plant tissue becomes macerated (soft and watery). Soft rots commonly occur on fleshy vegetables such as potato, carrot, eggplant, squash, and tomato. Tumour diseases are caused by bacteria that stimulate uncontrolled multiplication of plant cells, resulting in the formation of abnormally large structures.
