Are you talking about the benthic zone?
Monerans, now known as bacteria, have many beneficial effects. Some, such as the species that live in the intestines
The answer is D. it weather more slowly because it is less prone to be carried away by nature. <span />
Answer:
The answer is B.
Explanation:
Regarding the situation explained in the question that "African Americans are not affected by the malaria disease because of a specific genetic trait that they possess and that trait provides them with protection" can be explained by the answer given in option B.
Being heterozygous, meaning possessing a dominant and a recessive allele regarding that genetic trait, in terms of sickle cell trait which is a gene that causes the individual's blood cells to be sickle shaped and balanced polymorphism which means carrying two different versions of a gene is an argument that is enough to prove that the above statement is incorrect because it means they have blood cells that can be affected by the malaria disease.
I hope this answer helps.
<span><span> (I) Glucose; is C
(II) Starch; A
(III) Sucrose</span> B
A) Polysaccharides
B) Disaccharides
C) Monosaccharides
</span><span><span>Monosaccharide, disaccharides, and polysaccharides are the three major categories of molecules in Carbohydrates. </span>
Monosaccharides, known as simple sugar, is the simplest form of carbohydrates. Its basic molecular formula is CH2O. Monosaccharides are glucose, fructose, and galactose. Its primary function is to be the source of energy of living organisms. It is also the primary requirement for the formation of disaccharides and polysaccharides.
Disaccharides are formed when two monosaccharides are bonded together through a covalent bond. Common Dissaccharides are sucrose (glucose+fructose) or table sugar, maltose (glucose+glucose), and lactose (glucose+galactose). Its primary function is to provide nutrition for monosaccharides. Sugar in food is mostly dissaccharides.
<span>Polysaccharides are formed when another monosaccharides is bonded to the disaccharides. This bond is called glycosidic bond. Two major polysaccharides are starch and glycogen. Starch is made by plants while glycogen is made by animals. Polysaccharides' major function is to immediately release energy from its storage. When glucose is consumed, some of them are stored and will only be released when the body needs it to satisfy the body's immediate need of energy.</span> </span>
