The answer is <span>Special RNA polymerase, peptidoglycan in cell walls, ester-linked fatty acids.
Bacterial cell wall consists of peptidoglycans, not of cellulose or chitin. They also have ester-linked fatty acids, like eukaryotes. Ether-linked fatty acids are characteristics of Archaea. Also, bacteria have special RNA polymerase, unlike Eukaryotes that have three different type of RNA polymerase.</span>
Answer:
It would be C.
Explanation:
Because the solar panels are taking the energy in and keeping it in until it is conducted to another energy.
All the changes (or improvement) that take place during the life of an organism is known as <span>"Development"</span>
The given question is incomplete, the complete question is:
One of Loraine's friends, Marie, started purchasing raw, unpasteurized milk for her children. Marie insists that pasteurization reduces the nutritional quality of milk and raw milk contains phytochemicals that are destroyed during pasteurization. What should Loraine tell her friend about pasteurization?
A: The pasteurization process heats foods to kill pathogenic microorganisms and reduce the total number of bacteria.
B: The pasteurization process denatures protein and kills harmful prions.
C: The pasteurization process evenly distributes fat particles throughout the milk so the cream doesn't rise to the top of the milk.
D: The pasteurization process releases bound calcium and increases absorbable dietary calcium in cow's milk.
Answer:
The correct answer is option A, that is, by the process of pasteurization food is heated in order to eliminate the pathogenic microbes, which eventually diminishes the bacterial number.
Explanation:
The process by which some of the components of food like dairy products and juice are heated slightly so that the harmful bacteria and pathogens get eliminated from the food is known as pasteurization. It is important to kill such bacteria and pathogens as it may cause certain diseases after consumption.
Pasteurization is the process of treating non-packaged and packaged foods with a mild heat, which is generally less than 100 degree C. The process helps in extending the shelf-life of the food product by eliminating the harmful bacteria and pathogens from it.
