Answer:
Skin serves as a protective barrier, a way to sense the world, and a layer that keeps nutrients and water inside the body. Four types of cells make up the skin, and they are produced mainly in the epidermis near the basement membrane. Keratinocytes contain structural keratin and make up the bulk of the epidermis.
Answer:
Sources of Vitamin K
Vitamin K is found in a number of foods, including leafy greens, cauliflower and, if you consider it a food, liver. However, the chief source of vitamin K is synthesis by bacteria in the large intestine, and in most cases, absence of dietary vitamin K is not at all deleterious.
Explanation:
hope it help you. a lot
Because ounce and inch system are too big thus less sensitive.
Using metric systems like milliliter and millimeter might be better since you can find smaller differences. If you are using a system that less sensitive you can observe small differences and might need to grow the trees bigger than it should.
Answer:
The foam will be formed only in glass B and D.
Explanation:
fermentation is a chemical reaction and procedure of breaking up a specific substance by microscopic organisms, or for this situation, yeast. The yeast in glass b was enacted by including warm water and sugar. The foaming outcomes from the yeast eating the sucrose.The sugar aging procedure emits heat as well as gas as a waste products. In this test glass b emitted carbon dioxide as its waste.
Yeast organisms respond distinctive in different situations. Had you attempted to blend yeast in with sugar and cold water, you would not have had similar outcomes. Nature matters, and if the water were excessively hot, it would kill the yeast microorganisms.
The yeast alone doesn't respond until sugar and warm water are added and blended to make the maturation procedure. To additionally research how carbon dioxide functions in this procedure, you can blend yeast, warm water and sugar in a container while connecting a baloon to the open mouth. The bloon will grow as the gas from the yeast aging ascents.
