While both carbohydrates and lipids are made up of carbon, hydrogen and oxygen there are several differences:
1. Carbohydrates are chains of 2 or more carbon atoms. These can be very lengthy (like long cellulose chains of glucose units). They have many polar OH groups (e.g. glucose - C6H6O6). Most carbohydrates are hydrophilic and are soluble in water because of their polar OH groups. They are not necessarily sugars nor are they necessarily sweet. They are also important components of DNA, RNA and ATP.
2. Lipids are more diverse in their chemistry. They generally have a polar region at one end (this end attracts water) and a large non polar hydrocarbon region that repels water. Lipids don't dissolve in water and instead clump together with their hydrocarbon regions on the interior. Lipids include oils, fatty acids, waxes, steroids and hormones.
C. Agar provides a solid surface for bacterial growth.
Agar is a substance obtained from red algae which when added to a culture media, provides a solid surface for the growth of bacteria. When the agar is not added then the culture media remains as the broth and when the agar is added then the broth gets solidified.
Agar is added 1.5-2% in the broth to get solidified. The growth of the bacteria depends on the amount of agar added. Agar is used for the growth of bacteria because it has gel like properties which holds the nutrients evenly and the bacteria can use it accordingly.
Inversion cap forms
warm, high pressure air breaks through the cap
air shoots through the break
rain and hail form
condensation keeps the storm growing
anvil top
live or die
mesocyclone
tornado.
Multiple choice options aren’t shown
Answer:
B
Explanation:
An undifferentiated cell is such as that in a blastocyte. They are multipotent and can differentiate into any type of cells. The cells of the mass begin to have their gene differentially expressed (due to differential silencing of particular genes) hence the cell become determined. They become well organized into tissue such as skin and other organs.
