I took the test and the answer is chronium
<span>You need to have NAD+ as a source of oxidation for the pyruvate, as well as a supply of coenzyme A. CO2 is released by the pyruvate as a carboxyl group is removed</span>
Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
Alkali are soluble bases, however not all bases are soluble in water, therefore not all bases are Alkali.
Electrons fill the electron orbitals (s, p, d, or f) starting from the lowest energy level going to the highest energy level.
I hope this helps. let me know if you need more information such as what the
